KSBI Recipes: Hollandaise

HOLLANDAISE

Yield: 24 oz.

INGREDIENTS:

1.	White Peppercorns, crushed	1/2 tsp.
2.	White Wine Vinegar	3 fl. oz.
3.	Lemon Juice	2 fl. Oz.
4.	Water	2 fl. Oz
5.	Egg Yolks	6 large
6.	Clarified butter, warm	2 Cups
7.	Kosher Salt	TT
8.	White Pepper/Cayenne Pepper	TT

METHOD:

1.              Combine the peppercorns, white wine vinegar, and water in a small saucepan and reduce by one-half.

2.              Place the egg yolks in a stainless steel bowl.

3.              Strain the white wine vinegar and white pepper reduction through a small mesh strainer lined with double thickness of cheese-cloth, into the yolks, while whisking.

4.              Place the bowl over a double boiler, whipping the mixture continuously with a wire whip.  As the yolks cook, the mixture will thicken.  When the mixture ribbons (is thick enough to leave a trail across the surface when the whip is drawn away), remove the bowl from the double boiler, and place on a clean damp towel.  Do not over cook the egg yolks.

5.              Whip in 1 fl oz of lemon juice to stop the yolks from cooking.

6.              Begin to add the warm clarified butter to the egg yolk mixture a drop at a time, while constantly whipping the mixture to form an emulsion.  Once the emulsion is started, the butter may be added more quickly.  Continue until all of the butter is incorporated. Add the remaining lemon juice.

7.              Whip in additional water, if necessary to thin the sauce to the proper consistency.

8.              Adjust the seasonings with salt, white pepper and cayenne pepper.

9.              Strain the sauce through cheesecloth if necessary and hold for service in a warn bain-marie.

Note:  if the prepared sauce is held too hot, it will break.  If it is held at room temperature, the butter in the sauce will solidify.  Should be held at about 110 to 120 degrees for no more the 1 ½ hours.

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