This is to demonstrate how to make hollandaise.
I'm going to crack my egg yolks, separate my eggs from my egg
yolks.
Then I'm going to add 2 teaspoons
of fresh-squeezed lemon juice.
And begin to whisk.
I'm going to put it over water that is, really it's a poach,
about 165 or so.
And I start to whisk.
I'm whisking until it begins to thicken,
becomes lighter, fluffier.
Make sure that you whisk the entire time so you don't end up
with scrambled eggs.
If it looks like it's starting to cook around the edges,
take it away from the heat.
Add a little cold water.
You can see it starting to get a little frothy.
It's still a little too thin.
But you can see how nice and fluffy it's starting to look.
So when I draw my whisk through, it's starting to leave a trail.
And you can see it looks creamier,
so that's what you want to look for.
At this point, take it off the heat.
Turn the actual flame off, and put a towel over the pot.
Put your eggs back on there.
And now just like we did for the mayonnaise,
we're going to slowly drop by drop start
to add clarified butter.
Just a little bit, whisking the whole time.
You want to avoid it looking like an oil slick.
So you want to make sure the butter is incorporating.
You can see it's cooking a little along the sides, so I'm
going to add just a little dash of cold water,
just to cool it down a little bit.
And then continue to add my warm-- not hot, but warm--
clarified butter.
This isn't the classic hollandaise.
This is an updated version of it where
instead of using a vinegar and peppercorn reduction,
we start with lemon juice.
We serve hollandaise, of course, on eggs
Benedict, lovely over steamed asparagus, poached fish.
You could change the lemon for tarragon vinegar
and fresh tarragon and make bernaise sauce.
You can substitute blood orange juice for it.
You can add equal amounts of whipped cream
to make mousseline sauce.
So at this point, we can start to add it
at a more steady stream.
And since I started with two egg yolks,
I want to add about 3 ounces of clarified butter.
If it gets too hot, it will break,
so the emulsion will separate out.
If this happens, you can bring it back together
by starting with cold water in a clean bowl or heavy cream
and slowly adding it back in.
If you add the clarified butter too fast,
it can also break the emulsion.
That's about 3 ounces.
I'm going to add a little pinch more water.
I'm going to add a little cayenne pepper and salt
and white pepper.
And there we have our hollandaise
ready to use in whatever we'd like.