Dairy: egg yolks
Seasonings: salt, white pepper
Other: lemon juice
Cooking Method: stovetop
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Ingredients:
1 tablespoon cold water per egg yolk
egg yolk(s)
butter
lemon juice
salt
white pepper
Procedure:
1. combine 1 tablespoon cold water per egg yolk in a sauce pan with sloping sides (sometimes called a Windsor pan) or in a metal mixing bowl off the heat.
2. Whisk the egg yolks rapidly until frothy about 45 seconds.
3. Place the pan or bowl over medium heat and continue to whisk rapidly. As you're whisking, the egg yolks will increase in volume. As soon as they start to lose volume slightly and you see streaks on the bottom of the pan, take the pan off the heat.
4. Whisk For about 20 seconds more to cool the pan and keep the yolks from curdling. Whisk in clarified butter or whole butter, melted or in chunks.
5. Add lemon juice to taste — about 1 teaspoon for a 4-yolk hollandaise — and season with salt and white pepper.
Recipe Type: Authentic
Book: Essentials of Cooking
Book Author: James Peterson
Publisher: Artisan Books
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