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Hollandaise Sauce

Recipe adapted by Ron Glanville

 for In Good Taste Cooking School

¼ pound unsalted butter

¼ cup white wine vinegar

½ teaspoon salt (pinch to taste)

¼ teaspoon white pepper

2 egg yolks

½ teaspoon lemon juice

1. Melt the butter and allow it to cool partially, it should be warm when it is whisked into sauce.

2. In a heavy non-aluminum, 1-quart saucepan, stir together the vinegar, salt, and white pepper. Reduce by half, to about 2 Tablespoons and remove from heat. Let cool to room temperature.

3. Whisk the egg yolks into the vinegar reduction. Place the saucepan over very low heat and whisk constantly, until the yolks have turned white and thickened. Remove from heat and immediately begin whisking in the warm butter a drop at a time. As you progress and the sauce emulsifies you can gradually increase the amount of butter you add until all the butter is incorporated.

4. Strain the sauce through a warm fine strainer or chinois (you may pass the strainer under warm water just before straining), into a clean warm bowl.

5. It is now ready to serve (you may keep the sauce in a warm Bain Marie of 140˚F). If the sauce is too thick you may whisk a couple of drops of cold water to thin it. Whisk in the lemon juice at the last minute, taste the sauce and add salt and more lemon juice if needed. Also a drop of Tabasco Sauce may be added.

Note: This sauce may be held in the Bain Marie for an hour or so. If separation of butter happens you may be able to recover the sauce by adding - while whisking - a couple of drops of cold water to bring it back.

Recipe by Ron Glanville
For In Good Taste Cooking School

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