Diary of a Chef · Just Chefn Around

Hollandaise Sauce

Name: Hollandaise Sauce
Total time: 25 min
Yield: Approximately 1 pint
Ingredients: 6 pasteurized egg yolks; 2 tbsp lemon juice; 1 pinch kosher salt; 8 dashes Tabasco; ⅓ cup water, room temperature; 1½ cups clarified butter, warmed to about 120°F; 2–3 tbsp hot water, 200°F; cayenne, salt, and Tabasco, to taste

25 minutes · Approximately 1 pint

By Diary of a Chef · from French Classics

Ingredients

6 pasteurized egg yolks
2 tbsp lemon juice
1 pinch kosher salt
8 dashes Tabasco
⅓ cup water, room temperature
1½ cups clarified butter, warmed to about 120°F
2–3 tbsp hot water, 200°F
cayenne, salt, and Tabasco, to taste

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Instructions

1Ribbon the yolks

Combine yolks, lemon juice, salt, Tabasco, and room-temp water in an oversized stainless bowl. Whisk vigorously over a double boiler or controlled flame 4–5 minutes until tripled in volume.
2Build the emulsion

Off heat, bowl on a damp towel: whisk in the warm clarified butter starting drop by drop, increasing to a stream as it takes.
3Loosen and finish

After two-thirds of the butter, whisk in 2 tbsp hot water, then the remaining butter. Season; adjust with hot water.

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