Hollandaise
Ingredients:
3 large egg yolks
28 g or (1 TB) fresh lemon juice (or more to taste)
1/2 teaspoon Dijon mustard
227g (1 C) unsalted clarified butter, melted and kept warm [click here for a video]
Pinch of salt
Pinch of cayenne pepper or white pepper (optional)
Instructions:
Prepare the Double Boiler
Set up a double boiler by placing a heatproof bowl over a pot of simmering water (the bottom of the bowl should not touch the water). This will gently heat the egg yolks without scrambling them.
Whisk the Egg Yolks
In the heatproof bowl, whisk the egg yolks, lemon juice, and Dijon mustard together until the mixture becomes pale and slightly thickened, about 2 minutes.
Add the Butter
Slowly begin to add the warm melted butter to the egg mixture, drop by drop at first, while continuously whisking. Once the sauce starts to emulsify and thicken, you can add the butter in a thin stream, still whisking constantly. The sauce should become smooth and creamy.
Season the Sauce
Once all the butter is incorporated, season the Hollandaise with salt and cayenne or white pepper (if using). Taste and add more lemon juice if desired for a little extra tang.
Serve Immediately
It can break if left to cool too long.
Best Uses:
Eggs Benedict
Asparagus
Grilled Fish, or Poached Salmon
Roasted Vegetables