Note:
This sauce is written by Chef Trung for the following recipe: Potato Spuds with Hollandaise Sauce
Hollandaise Sauce Ingredients:
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick) teaspoon of salt
Hollandaise Sauce Procedure:
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use. Drizzle over cubed potatoes or French fries.
Type: Authentic Recipe
Author: Chef Trung
Source: http://www.downtownfarmington.org/Portals/0/New%20folder/June%2025th%20Recipe%20Chef%20Trung.pdf