This sauce is one of the simplest and most delicious of the emulsified sauces. Because the flavor of hollandaise is subtle—only a bit of lemon juice is used—it is especially important to use the best butter available. It is best to use clarified butter; melted whole butter will produce a sauce that is too thin once the lemon juice has been added.
Prepare a sabayon using only egg yolks and water, as in steps 8 through 10 for Sauce Béarnaise. (Older recipes use a vinegar reduction, but most modern chefs dispense with it.) Stir in clarified butter to prepare a sauce base, as in step 11 for Sauce Béarnaise. Finish the sauce with approximately
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.