Hollandaise Sauce

This is a simple to follow recipe for a sauce that many feel is too hard to make. The trick is taking your time and properly executing the Bain Marie technique. Hollandaise sauce is traditionally served with a Eggs Benidict, but I like to also use it on roasted or grilled salmon, only I generally add some fresh horseradish to it.

Ingredients

• 4 Egg yolks
• 4 oz Butter – melted
• Juice from 1/2 lemon – or 1 TBL lemon juice
• Pinch of cayenne pepper – to taste
• Pinch of salt – to taste
• Options – be careful
  • 1 TBL Dijon mustard
  • 1 TBL Freshly grated horseradish

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Prepare the Bain Marie
   1. Bring 2″ of water to a boil in a medium sauce pan. Then reduce heat to a simmer.
   2. Find a stainless steel bowl that fits inside the sauce pan but does not touch the water
      1. You can use another pot but poor heat transfer will increase prep time.
      2. Same for a ceramic bowl. SS bowls are best for this.
      3. It is essential that the Bain Marie bowl not touch the simmer water.
3. In your Bain Marie bowl, that is not hot, whisk the egg yolks with the lemon juice.
4. Place the bowl over the sauce pan and while whisking vigorously, slowly add the melted butter.
5. Whisk until the sauce thickens (~2 mins).
6. Remove bowl from heat and season with Cayenne pepper and salt.
   1. This would be the time to add other optional ingredients if you feel the need for flare.
7. Serve immediately.