In classical French cooking, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for creating an endless amount of recipes. Hollandaise sauce is rich and decadent, best known as the perfect topping for brunch-time favorite, eggs benedict.
|PREP TIME||5 MIN|
|COOK TIME||20 MIN|
- 5 egg yolks
- 1 teaspoon lemon juice
- 2 tablespoon water
- 1¼ teaspoon salt
- 1 cup of clarified butter - butter from which all milk solids have been removed
- Heat the clarified butter in an All-Clad Sauce Pan over low heat until warmed but not scalding hot.
- In a separate All-Clad D3 Stainless 2 Quart Saucier or additional Sauce Pan whisk together the egg yolks, water, lemon juice, and salt.
- Then, place the saucier over medium-low heat and whisk constantly until the eggs foam and begin to thicken. Reduce the heat to low and continue to whisk until the color of the eggs becomes a pale yellow and you begin to see steam.
- Remove the saucier from the heat and slowly drizzle in the butter while vigorously whisking to emulsify it.
- Once all of the butter has been incorporated, strain the Hollandaise through a fine-mesh sieve and serve while warm.
If the mixture becomes too thick or oily in appearance add a tiny bit of hot water and incorporate to adjust the mixture.
Clarified butter is the process of removing the milk solids and water from the butterfat. By melting your butter, skimming the white solids off the top, and then straining the remaining liquid into a clean vessel you will be left with clear butterfat that has a golden color.