Hollandaise


Hollandaise

Ingredients

½ lb clarified butter, kept warm

4 egg yolks

1 pinch salt

½ lemon, juice

2 dashes Got Sauce (Franks)

2 dashes Worcestershire

1 teaspoon sherry vinegar

1 tablespoon water

Instructions

In a food processor, combine everything except the butter. Turn the processor on and let it spin for a minute to combine the ingredients and dissolve the salt.

With the food processor running, slowly drizzle in the butter. Add just enough butter to achieve your desired consistency, then you’re done.

If you inadvertently add too much butter and your sauce is overly thick, you can adjust the consistency by drizzling in a little warm water. Taste for salt and flavorings – and you’re truly done!

– Chef Geoff Bragg

http://communityculinary.org/hollandaise/

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