Hollandaise

HOLLANDAISEINGREDIENTS:
Yield: 20 fl oz (600 ml)
4 fl oz (120 ml) water, cold
6 fl oz (180 ml) egg yolks, pasteurized
18 fl oz (560 ml) butter, clarified, warm
2 teaspoons lemon juice, fresh
¼ teaspoon salt, kosher
¼ teaspoon cayenne pepper
METHOD:
Place pasteurized egg yolks in a stainless steal bowl and gently whisk in the water.
Place the bowl with the egg and water mixture over a gently simmering pot of water.
Whip yolks until the yolks thicken and have a frothy consistency but are still loose.
Be careful not overheat as the eggs will scramble.
Gradually add the clarified butter into the egg and water mixture while whipping continuously.
Add the lemon juice, salt and cayenne pepper. Taste and adjust seasoning as necessary.
Store covered in a clean container at 160º F (70 Cº) for use.
See step by step guide for additional information if needed.
CRITICAL DETAILS:
Hollandaise sauce should be made in small batches every 2 hours to ensure quality.
Hollandaise is an emulsion sauce, delicately balancing lightly cooked egg yolks with clarified butter and is a key
ingredient in Eggs Benedict. Named in honor of the traditionally high quality of butter from Holland, Hollandaise sauce
should be a smooth satiny texture with a pale yellow, lemon color. When prepared correctly the sauce will coat or
“Nape” the back of a spoon and more importantly cover, coat and cling to the perfectly poached egg in your Eggs
Benedict.