Perfect Hollandaise Sauce

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 3 Egg yolks

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/8 tsp Peppercorns, black
  • 1/8 tsp Salt
  • 1 Salt & cayenne

• Oils & Vinegars

  • 3/4 oz White vinegar

• Dairy

  • 7 oz Clarified butter

• Liquids

  • 1/2 oz Water

Found on foodabovegold.com

Description

Ingredients

• 7 oz. clarified butter, warmed
• 1/8 tsp black peppercorns, crushed
• 1/8 tsp salt
• 3/4 oz. white vinegar, or white wine vinegar
• 1/2 oz. cold water
• 3 egg yolks
• 1-2 tbsp lemon juice, to taste
• salt & cayenne to taste

Directions

• In a small sauce pan, combine the peppercorns, salt, and vinegar and reduce until it is almost dry. Remove from the heat and add the water. Transfer to a bain-marie or a clean stainless-steel or glass bowl on top of a pot of lightly simmering water. The bowl should not touch the water.
• Add the egg yolk and beat with a whisk until they have become thick and creamy - reaching the sabayon stage - leaving behind ribbons when the whisk is lifted out of the egg yolks.
• Remove the bowl from the heat and use a ladle to slowly beat in the warm clarified butter - adding it little by little until the sauce begins to thicken and take form. Then your stream can be increased to a steady thin stream. If the sauce starts to get too cold, return it over the heat briefly or whisk in a few drops of hot water.
• Beat in the lemon juice to taste and adjust for seasoning with the salt and cayenne.

Nutrition