Hollandaise Sauce

I don't make this often but I love it when I do. In this particular video I used frozen egg yolks as a test. You'd make it the same with fresh egg yolks you just don't add the water I used to thin them out in the beginning of the video.

Mix together;
4 egg yolks (if using frozen, add a little water to thin then and make them workable)
1 tblsp fresh lemon juice (more if you like it lemony)
a couple shots of a Tabasco or Tapatio type sauce, or a pinch of cayenne pepper

Then add;
Unsalted Butter - Depending on how rich you want it, use 1/2 cup to 1 cup melted butter OR 1 to 2 sticks butter cut into small cubes

Simply follow the instructions in the video! the most important thing is warm and thicken, not cook the egg yolks. You'll see I don't use a bain marie (water bath) I just use an open burner and control the heat buy moving the bowl on and off the burner and by whipping constantly. You can use one if you want but it takes a little longer than what is shown.

See also our eggs benedict video!

Video on Vimeo!

©2013 Rick and Diana Boufford & The Black Sheep Cooking Club
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