This recipe is from the Michigan Cancer Consortium.
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Chef's Notes:
Hollandaise means Holland-style or from Holland. This sauce uses butter and egg yolks as binding. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color. The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and the smell of good butter. Making this sauce requires a good deal of practice - it is not for the faint of heart.
¼ teaspoon peppercorns
1 Tablespoons cider vinegar
2 Tablespoons cold water
3 large egg yolks
1 cup clarified butter (or melted butter), warm
1 Tablespoon fresh squeezed lemon juice
Pinch of cayenne
1) Combine vinegar and peppercorns and reduce in a small saucepan until almost all of the liquid has evaporated.
2) Add the water to the reduction. Blend and strain.
3) Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water.
4) Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons.
5) Gradually add the clarified butter, whipping constantly.
6) Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper.
7) If necessary, place the bowl in a pan of warm (not hot) water until served.
8) When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.
Recipe Type: Authentic
Recipe Author: Chef Ethel Pangborn
Source: http://www.michigancancer.org/bcccp/wisewomanprogram/PDFs/Recipes/CookingTechniques/Sauces-Apr2012.pdf
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