Thursday, February 16, 2017

Hollandaise Sauce

Hollandaise Sauce
Makes about 1/2 cup

4 large egg yolks, at room temperature
1 Tbsp. fresh lemon juice
1/2 c. melted ghee
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper

Using a double-boiler or heatproof bowl over a saucepan, bring 1 cup of water to a boil (in the bottom pan). In the top pan or bowl, whisk the egg yolks together with the lemon juice until blended.

Place the pan or bowl over the simmering water and gently whist while the egg yolks warm. Make sure the water in the bottom pan never touches the vessel with the yolks, or the eggs will scramble.

When the yolks are warm (about 3 minutes), slowly pour the melted ghee into the egg yolks, whisking constantly. Continue whisking until ghee is fully incorporated, and the sauce is thick enough to coat the back of a spoon.

Immediately remove from heat and whisk in the salt, pepper, and cayenne. Serve immediately.

Notes: We haven't tried this yet.

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