HOLLANDAISE SAUCE FOR WHITE ASPARAGUS
Clarified butter is the key to achieving perfect, velvety hollandaise sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Clarify the butter: Slowly melt butter in a small saucepan over medium heat; skim off surface foam. Pour clear layer of butter into a large glass measuring cup, leaving behind the milky residue in the bottom of the pan, which can be discarded. Let butter cool until it is lukewarm.
- Meanwhile, place egg yolks and wine in a heat-proof bowl set over a pan of simmering water. Whisk vigorously until mixture is very pale and whisk leaves a trail, 3 to 4 minutes. Remove bowl from heat; continue whisking until mixture is lukewarm, about 30 seconds.
- Whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired. Serve immediately, or keep warm over a pan of simmering water removed from heat.
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