The food lab better home cooking through science ( PDFDrive ) 125

FOOLPROOF
HOLLANDAISESAUCE
NOTE:Cooledhollandaisecanbeverycarefullyreheated
over the lowest-possible heat while whisking constantly.
Hollandaisecan’tberefrigeratedandthenreheated.
MAKESABOUT1CUP
3largeeggyolks
1tablespoonlemonjuice(from1lemon)
1tablespoonhotwater
½pound(2sticks)unsaltedbutter,cutintorough
tablespoon-sizedchunks
Pinchofcayennepepper
Koshersalt
TOMAKEHOLLANDAISEWITHANIMMERSION
BLENDER
1. Add the egg yolks, lemon juice, and hot water to the
blender cup (or a cup that will just barely hold the head
ofyourblender).
2. Melt the butter in a small saucepan over medium-low
heat and continue to heat until the butter just begins to
bubble and registers 180° to 190°F on an instant-read
thermometer. Transfer it to a liquid measuring cup,
leavingthethinlayerofwhitishliquidbehind(discardit).


3.Inserttheheadofblenderintothebottomofthecupand
run the blender. Slowly pour in the hot butter. You
should see the sauce begin to form at the bottom of the
cup. As the sauce forms, slowly pull the head of the
blenderuptoincorporatemoremeltedbutter,untilallof
the butter is incorporated and the sauce has the

consistency of heavy cream. Season with the cayenne
and salt to taste. Transfer to a serving bowl or small
saucepan, cover, and keep in a warm spot (not directly
overheat!)untilreadytoserve.
TOMAKEHOLLANDAISEINASTANDARD
BLENDERORFOODPROCESSOR
1. Add the egg yolks, lemon juice, and hot water to the
blender or food processor and blend on medium speed
untilsmooth,about10seconds.
2. Melt the butter in a small saucepan over medium-low
heat and continue to heat until the butter just begins to
bubble and registers 180° to 190°F on an instant-read
thermometer.
3. With the blender running on medium speed, slowly
drizzleinthebutteroverthecourseof1minute,stopping
to scrape down the sides as necessary and leaving the
thin layer of whitish liquid in the bottom of the pan
(discard it). The sauce should be smooth, with the
consistency of heavy cream. Season with the cayenne
and salt to taste. Transfer to a serving bowl or small
saucepan, cover, and keep in a warm spot (not directly
overheat!)untilreadytoserve.