Welcome to The Culinary Professional Recipe Collection.
Hollandaise Sauce
Category: Sauces, mother sauces
Equipment: Whisk, bowl, cheesecloth
No. Servings: 16
Serving Size: 2 Tbsp. (30 mL)
Yield: 1 pt. (480 mL)
Ingredients
3 ea.
* egg yolks (see note)
2 fl. oz.
water
4 tsp.
lemons, juice of
12 fl. oz.
clarified butter
to taste
salt
to taste
cayenne pepper
Method
1
Whisk egg yolks, water, and lemon juice in a stainless-steel bowl.
2
Place bowl over a pot of boiling water and mix the egg yolk mixture vigorously as it cooks. When the mixture thickens to a ribbonlike consistency and the whisk steams generously when removed from the egg mixture, remove the bowl from the boiling water.
3
**Warm clarified butter to about 110°F (43°C). Slowly drizzle butter into the egg yolk mixture while whisking constantly. As the clarified butter is emulsified into the yolk mixture, it can be added at a faster rate. If the emulsion becomes too thick while incorporating the butter, it can be thinned with a small amount of warm water.
4
Once all the butter has been incorporated, season the sauce with salt and a pinch of cayenne pepper.
5
Strain the sauce through cheesecloth (optional).
6
**Hold according to local health codes.
Nutrition Information
Calories
179
Fat (g)
20
Protein (g)
1
Carbohydrate (g)
0
Cholesterol (mg)
88
Sodium (mg)
38
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
If local health codes require, substitute 2 fl. oz. (60 mL) pasteurized liquid egg yolks.