Hollandaise

[jackal10]

Hollandaise

• 1 T White wine vinegar
  
• one egg yolk
  
• 4 oz unsalted butter, cut into smallish cubes
  

To start take 1 Tbs white wine vinegar (or lemon juice, or even water if preferred), some salt and pepper, and boil together until the vinegar is reduced by 1/2. This makes it less sharp. Cool slightly, and add 2tsp cold water, and an egg yolk. Reduce the heat - you want to proceed over a gentle heat to prevent the egg cooking. The pan should be slightly warmer than is required for butter to melt.

You are making a savoury custard at this point. Stir together vigorously over a very gentle heat until it begins to thicken. Remove from the heat immediately, or you will get scrambled egg. Add a single knob of butter and stir like crazy until it has melted and incorporated. The cold butter will cool the mixture a bit and stop the egg cooking. Do NOT add any more butter until the first knob is incorporated, and the sauce again looks shiny.

Keep stirring and adding the cubes of butter one at a time until they are all incorporated. Be sure to let one merge in before adding the next. You should get a nice sauce texture, coating the back of a spoon

Check the seasoning. You can dilute it a bit if too thick, or add more butter if too thin.

Sieve it at this point through a fine sieve to get rid of any overcooked bits of egg

Keywords: eGCI, Sauce

( RG693 )