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Ingredients
- 1 lb butter
- 4 x egg yolks
- 1 1/2 tsp red wine vinegar
- 1 pch cayenne pepper
- 1 tsp salt
- 1 1/2 tsp water
Directions
- Heat the butter in a medium saucepan, skim and throw away the lowfat milk solids from the top of the butter. Hold the clarified butter over very low heat while preparing egg yolks.
- Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly. Fill a saucepan or possibly Dutch oven large sufficient to accommodate the bowl with about 1 inch of water. Heat the water to just below the boiling point.
- Set the bowl in the pan over the water; don't let the water touch the bottom of the bowl. Whisk the egg yolk mix till slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly. If the bottom of the bowl becomes hotter than hot to the touch, remove the bowl from the pan of water for a few seconds and let cold.
- When all of the butter is incorporated and the sauce is thick, beat in the water. Serve the Hollandaise immediately or possibly keep in a hot place at room temperature till used.
- This recipe yields 2 c..
- Yield: 2 c.
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