SAUCE ESSENTIALS: DOWN AND DIRTY HOLLANDAISE

Sauce Essentials: Down and Dirty Hollandaise image

People have accused my recipes as being pretentious and over complicated... ME?? REALLY?? But, hey, I can do easy/peasy too. :-) I learned to make a classic Hollandaise at Cordon Bleu, and I have posted that recipe. I describe this recipe as more of a down-and-dirty Hollandaise. If you are in a decadent mood, but do not wish to spend the time making a classic Hollandaise, here ya go. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 6

Ingredients

PLAN/PURCHASE
10 tablespoon(s) clarified butter
3 large egg yolks
1 tablespoon(s) lemon juice, freshly squeezed
1/2 teaspoon(s) salt, kosher variety
1 pinch(es) cayenne pepper (optional)

Steps:

PREP/PREPARE
If you are interested in doing a classic Hollandaise, here is the recipe: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/andy-s-cooking-class-hollandaise-sauce.html?r=2 Everyone should create a classic Hollandaise at least once in their lifetime.
Why clarified butter? Clarified butter does not contain any water, or milk solids, and the water can cause your Hollandaise to separate... I HATE it when that happens. If you do not have any clarified butter, take the butter that you have, gently melt it over medium-low heat until the foaming subsides. When the foaming subsides that means all the water has evaporated, use a small spoon to scoop off the foam, and there you go. One other thing, the water in regular butter obviously takes up volume, so if you are using this method start with 11 tablespoons of unsalted (not salted ) butter.
Did you know you can freeze egg whites? We are using three egg yolks, and eggs also have another component; the whites. Just proportion the whites in an old ice tray, freeze, then store in a Ziploc bag until needed. Waste not... Want not.
I recommend using clarified butter, if you wish to make your own, I posted a recipe, along with a video: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/double-boiler-clarified-butter-with-video.html?r=2
I have been finding more-and-more ways to work with my stick blender, and this way of making a simple Hollandaise is brilliant. Now, if you want, you can always use a blender; however, this way is just about foolproof. If you are looking for a way to make perfect mayonnaise every time, check this recipe out: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=3
Gather your ingredients (mise en place).
Melt the butter, and reserve.
Add the egg yolks, lemon juice, and salt to the bowl of a blender, or in a jar that will fit a stick blender, and blend until they begin to lighten in color, about 30 seconds.
Chef's Note: Before you blend the eggs, put the butter on a burner, and make sure the liquid is hot... not boiling, but hot. When you add it to the eggs this will help to partially set the eggs, and create a creamy sauce.
Set the stick blender , or the blender to low, and slowly drizzle in the butter. Slow is the way to go.
Do a final tasting for proper seasoning, and keep warm until needed.
I usually place the Hollandaise in small container, and place that into a bowl or pan of hot water.
PLATE/PRESENT
Use anywhere you would use a classic Hollandaise... Poached eggs comes to mind. Enjoy.
Keep the faith, and keep cooking.