THERE’S NO PLATE LIKE CHROME FOR THE HOLLANDAISE

How to make hollandaise sauce

by Karen Fernau
The Arizona Republic

Hollandaise is proof that food is a science. This rich, classic sauce must be prepared slowly or the egg yolks will cook too long and scramble. The butter will separate if it’s too hot and solidify if too cold. It’s tricky, but worth the effort. Here is the right way to make hollandaise.

1. Begin by compiling in advance all the ingredients in small mixing bowls.

2. In a heatproof bowl, use a whisk to combine 3 egg yolks, 1 tablespoon water and 1 tablespoon freshly squeezed, strained lemon juice. Melt 1/2 pound unsalted butter and cool to lukewarm. Set aside.

3. Bring a pot of water to a boil and reduce heat to allow the water to simmer. Place a heatproof bowl over the pot; do not let the bowl touch the water. Using a whisk, constantly stir the mixture until it’s doubled in volume, about 3 to 5 minutes. The mixture is doubled when the whisk leaves a clear trail on the bottom of the bowl.

4. Next, whisk in butter, drop by drop, until the mixture starts to emulsify, or blend, into a creamy sauce that resembles custard. Then whisk in the remaining butter in a slow, steady stream until the sauce thickens.

5. Season with a pinch of salt and a pinch of cayenne pepper. Take the bowl off the simmering pot and place over another pot of lukewarm water until ready to use. Hollandaise cannot be reheated, so make it just before serving.

6. The French sauce can be spooned over polenta, roasted asparagus or a poached quail egg. Hollandaise also goes well with seafood, chicken and vegetables.