FULL RECIPE BELOW:
Our namesake, Auguste Escoffier, created the 5 mother sauces that every culinary arts student must know by heart; the Tomato Sauce, Béchamel, Veloute, Espagnole and lastly Hollandaise. Most people only think of hollandaise when they are thinking of the popular breakfast dish, Eggs Benedict, but the basic hollandaise is the base for many other sauces. Let’s learn how to make it!
HOLLANDAISE SAUCE RECIPE:
8 oz clarified butter
2 egg yolks
5 tbsp water
2 tsp vinegar
Salt and pepper to taste
Lemon juice to taste
Cayenne pepper to taste
1. Combine yolks, water and vinegar in a metal bowl. Do not use plastic or glass.
2. Cook the egg, water and vinegar mixture over a double boiler until the yolks are lighter in color and a ribbon consistency has been formed. Remove from heat.
3. Heat the clarified butter to 125F.
4. Slowly add the butter to the yolks, whisking constantly. Add a few drops of lemon juice if the sauce becomes too thick.
5. Season to taste with salt, cayenne and lemon juice.
6. Pour generous amounts over stacked muffin, egg and bacon and serve.