Hollandaise Sauce

Not just for eggs, this versatile sauce can be served with vegetables, steak, or almost anything in fact.  The addition of shallots is stolen from Bearnaise sauce, but we like the depth of flavour they add to this sauce.  Hollandaise isn’t as complicated to make as you might think, just control the heat and be sure to whisk constantly.

 

Hollandaise

 

6 Each Egg Yolks

2 Tbsp. Chopped Shallots

1 Each Lemons, Halved

1/4 Cup White Wine

2 Each Bay Leaves

1 Lb. Butter, Melted

1 Tbsp. Whipping Cream

Salt and Cayenne Pepper to Taste

 

Place yolks in a medium bowl.  Place butter in a small pot and bring to a simmer.  Place shallots, wine, lemons (squeezed) and bay leaves in a small pot and reduce to 2 oz. liquid.  Strain liquid into yolks, stirring constantly.  Place yolks over low heat (double boiler or flat top) and whisk yolks until thickened slightly.  Whisk in cream, then whisk in hot butter in a slow, steady stream.  Adjust seasonings with salt and cayenne.  Adjust viscosity with hot water.  Serve immediately, or transfer sauce to a carafe and hold for 1-2 hours.

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