Hollandaise Sauce-Classic Improved
Grrrrrgh!
Course : Sauces
From: HungryMonster.com
Serves: 1
 

Ingredients:

1/4 teaspoon peppercorns
3 ounces white wine vinegar
1 teaspoon kosher salt
2 ounces water
12 large egg yolk
4 cups clarified unsalted butter
4 teaspoons fresh lemon juice
1 teaspoon cayenne
 

Preparation:

combine peppercorns, vinegar, and salt in a saucepan, over a medium flame heat to reduce until nearly dry (au sec) remove from heat, add the cold water transfer to a stainless steel bowl add yolks and beat well hold the bowl over a hot water bath and whisk until yolks are thick and creamy remove from heat using a ladle, slowly and gradually beat in the warm clarified butter-adding butter drop by drop at first if the sauce become too thick before all butter has been added, beat in a small amount of the lemon juice when all of the butter has been added, beat in lemon juice season to taste with salt and cayenne strain well keep warm, not hot serve warm

 

Nutritional Information:

734 Calories (kcal); 61g Total Fat; (75% calories from fat); 34g Protein; 11g Carbohydrate; 2552mg Cholesterol; 89mg Sodium