Saturday, April 30, 2011

Perfect Hollandaise Recipe

This is a perfect sauce for roasted asparagus or the classic eggs benedict.  


4 egg yolks
1 tbl fresh lemon juice
a dash or two hot sauce
dash worcestershire
salt and pepper to taste
1/2 cup butter melted
1 tbl truffle oil optional
chives optional

First get your double boiler ready with the water lightly simmering but not touching the bottof of the pan.

Whisk your eggs, lemon juice, hot sauce, worcestershite, and black pepper together.

Put over double boiler heat and whisk until thickened

Once thickened add the melted butter, whisking continuously.

When it is all encorporated pull off heat to make sure it doesn't get too thick.

Once it is off the heat you can whisk in the truffle oil and chives if you wish.

if you aren't serving right away cover it with plastic wrap pushing it right down ontop of the sauce.

When you are ready to serve get the double boiler up to a simmer again, add a few drops of hot watter to the sauce and whisk until it is warm.  If it is still to thick add some more hot water, a little at a time, while whisking.

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