Traditional Hollandaise Sauce
|Butter||6 Ounce (175 Gram)|
|Lemon juice/White wine vinegar||3 Tablespoon (Or To Taste)|
|Cayenne pepper||1 Pinch|
|Freshly ground white pepper||To Taste|
This sauce which is delicious with a wide range of foods is the best known of all those made by the whisking method.
It is very important when making whisked sauces that the water under the basin does not boil.
If it becomes too hot, the egg yolks will set and the sauce will lose its smooth texture.
Bring the butter out of the refrigerator and stand in a warm place; do not allow it to become oily.
If you are making the sauce in the classic manner, it should be a spreading consistency.
You can reduce the butter content of this sauce to 75 g/ 3 oz, but really it is better not to make it with a lesser amount.
100 g/4 oz butter produces a sauce with the right flavour.
Put the yolks and some of the lemon juice or vinegar into a basin; you can add the rest later when you assess the taste.
Stand over a pan of simmering, not boiling water.
Add the seasonings.
Whisk briskly until the eggs become thick and creamy.
Gradually whisk in the butter.
This means adding a piece about the size of a large hazelnut; when that is blended, add the next piece.
Continue like this until all the butter is absorbed.
Taste during this process and add more lemon juice or vinegar if required.
Serve hot or cold with fish and vegetable dishes and eggs.