Mother Sauce 2: Hollandaise Sauce

As we continue with our mother sauces, today I will be showing you how to make Hollandaise Sauce.  This sauce is my favorite not only because it is delicious but because it's an intriging sauce, its like a woman.... when approached well prepared, in a sweet tone, but determined it can be the juiciest, smooth, silky, buttery and sensuous sauce you can make and at the end it has a kick to it, you just can't figure it out.    So.. let's do it!


Hollaindaise Sauce

Yields 1 cup

Ingredients:

4 egg yolks
1 tablespoon of fresh squeezed lemon juice
1 tablespoon of water
1 1/2  sticks of butter melted and skimmed
salt to taste
pinch of cayenne pepper or hot sauce

Directions:

Vigorously whisk the egg yolks, water and lemon juice together in a stainless steel bowl and until the mixture is a bit frothy.  Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly, go on and off the heat as you whisk to avoid eggs from curdling.   Slowly,  drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume about 8 min or more. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.