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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

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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. Step 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. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, October 2010

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Reviews (1)

  • marlowlu 15 Jul, 2012

    this is so good. a little labor intensive but it's not difficult and makes everything taste great (i don't even like eggs). i didn't have white peppercorns (just ground white pepper) so i didn't end up straining the sauce and that didn't seem to matter much. used it to top off some poached eggs over swiss cheese on english muffins. yum.