Hollandaise Sauce ( Warm Emulsion Sauce)

 Hollandaise Sauce ( Warm Emulsion Sauce)

                  It is a warm yellow and is a rich sauce. It contains a high % of fat and egg yolks. It is a emulsion of butter, lemon juice and egg yolks. Hollandaise is served over grilled or baked fish, rege and egg. It is an accompaniment to cauliflower, broccoli, salmon, trout,asparagus.

◆ Ingredients

● Butter - 770gm

● Clarified Butter - 700gm

● Egg yolks - 7

● Crushed peppercorns - 5

● Vinegar - 25ml

● Lime juice - 1

◆ Method:

1. Melt the butter in a pan and keep aside.

2. Place the crushed peppercorn and vinegar in a pan and reduce completely.

3. Add one tablespoon of water and cool.

4. Add the egg yolks and whisk.

5. Place the pan in a double boiler and whisk the egg yolks till a sabayon is formed (thickens).

6. Then gradually add the melted butter until it is blended and forms a smooth sauce. Add lemon juice.

7. Strain through a fine strainer. Correct seasonings.

8. Store at 30-37°C.If necessary.

(If Hollandaise turns or curdles or is too thick, beat in a little hot water a little at a time. If too thin add a teaspoon of a sauce in a warm bowl and whisk until is thick then add remaining mixture a little at a time, whisking all the tie time. If this method does not rectify the same, then in a clean bowl add egg yolks, a few drops of hot vinegar and whisk adding the curdled Hollandaise.)