The main thing about making a decent Hollandaise is the prep work. You have to have your mise en place squared away because you can't be putting down your whisk to go in search of white pepper, lest your yolk curdle or the sauce break. So go ahead and juice your lemon, melt your butter, separate your eggs, get out your seasoning, etc.... You'll need a melted stick of butter, three egg yolks (save the whites for an egg-white omelet tomorrow--your cholesterol will need it), about 2 T fresh lemon juice, a pinch of salt, white pepper, and cayenne pepper (optional). I didn't salt my Hollandaise as much as usual because I wanted to use blackening spice on my shrimp, which is already pretty salty.
|Mise en place.|
|Pretty hollandaise, thank goodness.|
Just for fun, I've been watching a HYSTERICAL new show on BBC through Hulu this week. It's called The Supersizers Go... and is about a female entertainer and a male food critic in England living (and mostly eating) as though they are living in the Victorian, Elizabethan, Restoration, etc...periods. The show is really well done because it's incredibly historically accurate in terms of dress, manners, past times, and especially about the food of the period. It's amazing how much really heavy protein and booze people consumed during these times in history (except during World War Two with all the rationing). It's sort of History Channel meets My Drunk Kitchen. Well worth the time investment, if you're into food, history, or drunken humor.
- 3 egg yolks
- 1 cup unsalted butter, melted
- 2 T. fresh lemon juice
- 1/3 t. salt
- pinch white pepper
- cayenne pepper to taste (optional)