Prep 10 mins
Cook 10 mins
I've been told by several Chefs that Hollandaise is THE hardest sauce to construct. Welllllllll . . . Maybe if you don't have my "Secret Weapon."
- 3 large egg yolks
- 1 tablespoon hot water
- 1 tablespoon lemon juice
- 1⁄2 cup unsalted butter (melted)
- 1⁄2 teaspoon granulated sugar
- salt and pepper
- Place yolks, water and lemon juice into a metal bowl. Whisk together vigorously of a minute or so.
- THIS is the point where my secret weapon comes inches Add the granulated sugar. Start whisking again, slowly adding the melted butter. ( The granulated sugar crystals sharp edges keep the cologin strands from forming, thus keeping your Hollandaise from turning into scrambled eggs.)
- Once butter is fully mixed, place your metal bowl over a simmering / steaming pot of water, thus making a double boiler. This is where you sprinkle your paprika inches It's the paprika that give it, it's bright yellow color. Stir occasionally checking consistency. Make sure to scape the thicker portions off the side of the bowl and whisk / incorporate it into the sauce. JUST before it reaches the consistency your looking for take the bowl off the hot water.
- If your Hollandaise must sit for a few minutes before you use it, you can always add a few DROPS of HOT water to the sauce and whisk it up. That will loosen it right up again.