Hollandaise Sauce

by TAG Editor

In the 19th century, Escoffier added Hollandaise to the Grande Sauces (Mother Sauces) of French Cooking. It is different from the original Grande Sauces in that it's created through an emulsification process and in that regard it is closer to mayonaise. It's also thickened by the slow cooking of the egg yolks via heat and lemon juice.

Ingredients:

3 egg yolks
1 tablespoon cream
1 1/4 cup melted butter
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of cayenne pepper

In a bowl or sauce pot that can be used over hot water or in the top part of a double boiler, put the egg yolks and cream and stir with a whisk until blended.  This recipe should be constantly stirred not whipped. Place the container/pot over hot water, float it. Simmer the water as you stir the eggs continuously.  Always simmer. Never boil. Boiling will curdle the egg. When the eggs have thickened,  begin to add the cooled melted butter as you stir a little at a time. Incorporate completely before adding more. When all the butter has been added, add the lemon juice a drop or two at a time until incorporated. Taste. Adust salt if necessary. Remove from heat source. Serve.