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Michel Roux's Hollandaise Sauce

This basic hollandaise from chef Michel Roux's "Sauces" cookbook is a rich and creamy topping for classic breakfast dishes like eggs Benedict. Also Try: Hollandaise with Mustard and Horseradish, Maltaise Sauce

  • Servings: 6
Michel Roux's Hollandaise Sauce

Source: The Martha Stewart Show, October 2010

Ingredients

  • 17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon white peppercorns, crushed
  • 4 large egg yolks
  • Coarse salt
  • Juice of 1/2 lemon

Directions

  1. Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.

  2. In a medium heavy-bottomed saucepan, mix vinegar with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.

  3. Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat, whisking so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.

  4. Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon. Line a chinois or fine-mesh strainer with cheesecloth; strain mixture and discard solids. Use sauce immediately.

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