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Brennan's Hollandaise Sauce
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 pound butter
4 egg yolks
1 1/2 teaspoons red wine vinegar
1 pinch cayenne pepper
1 teaspoon salt
1 1/2 teaspoon water

Melt the butter in a medium saucepan, skim and discard the milk solids
from the top of the butter. Hold the clarified butter over very low heat
while preparing egg yolks.

Place the egg yolks, vinegar, cayenne and salt in a large stainless steel
bowl and whisk briefly. Fill a saucepan or Dutch oven large enough to
accommodate the bowl with about 1 inch of water. Heat the water to just
below the boiling point.

Set the bowl in the pan over the water; do not let the water touch the
bottom of the bowl. Whisk the egg yolk mixture until slightly thickened,
then drizzle the clarified butter into the yolks, whisking constantly. If
the bottom of the bowl becomes hotter than warm to the touch, remove the
bowl from the pan of water for a few seconds and let cool.

When all of the butter is incorporated and the sauce is thick, beat in the
water. Serve the Hollandaise immediately or keep in a warm place at room
temperature until used.

This recipe yields 2 cups.

© 2008
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