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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Sauce

Mock Hollandaise Sauce I

| Sauces Hollandaise sauce is a warm emulsion of clarified butter and lemon juice using egg yolk to bind them. This recipe is not exactly Hollandaise but tastes exactly the same and almost never fails. This recipe also does not require a double boiler which is often a handicap in preparing Hollandaise.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1½ sticks butter (170 g or ¾ cup), cut into small pieces
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp water
  • ¼ tsp salt
  • ¼ tsp cayenne pepper
  • 1 tsp parsley

Method

  1. Heat the butter until it melts, taking care not to burn the butter. Once melted, allow to cool until solids appear on the top.
  2. Skim off the milk solids, and keep the clarified butter warm/liquid (in a hot cup will do fine).
  3. Put egg yolks, lemon juice, water, salt and cayenne pepper into a non-reactive saucepan, and beat until smooth.
  4. Heat over very low heat, beating constantly with a whisk. If the egg starts to solidify, remove from heat, and do not stop whisking.
  5. When the whisk forms streaks in the bottom of the pan (around 8 minutes), add clarified butter, one teaspoon at a time to begin with, adding more as it combines. Adding the butter too quickly will make the sauce split, and you will have to start over. The sauce should thicken as butter is added—when it is the desired thickness, remove from the heat.
  6. Add optional parsley and serve.