.:Hollandaise
Sauce hollandaise on boiled white asparagus and potatoes
Hollandaise is a warm emulsion of clarified butter and lemon juice using egg yolk to bind them. This sauce is not exactly Hollandaise but tastes exactly the same and almost never fails. This recipe also does not require a double boiler which is often a handicap in preparing Hollandaise.
Ingredients
· 2 egg yolks
· 1 tbsp. lemon juice
· 1 tbsp. water
· 1 tsp. salt
· 1/4 tsp. red pepper flakes
· 1 1/2 sticks butter, (3/4 cup) cut into small pieces
· 1 tsp. parsley
Procedure
1. Put eggs, lemon juice, water, salt and red pepper into saucepan and beat until streaks form in the bottom of the pan
2. Heat on low beating with whisk constantly
3. When streaks form with your whisk in bottom of pan add clarrified butter piece by piece adding as it melts
4. Sauce should thicken as butter is added, when sauce is desired thickness, remove from heat.
5. Ad parsley and serve.
Tips
· If any indication of burning is evident remove pan from heat and whisk rapidly. If that is not enough dunk the pan into cold water.
· Using clarified butter will allow for a better (easier) emulsion, although much of the flavor in butter comes from those milk solids not found in clarified butter.
Alternative Method
For a more traditional recipe, whisk the egg yolks over a double boiler in which the water is hot rather than boiling (i.e. start off simmering, do it off the heat). Add the butter one piece at a time, making sure each piece is fully incorporated into the sauce before adding the next. Finish off by adding lemon juice.