Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, classic hollandaise. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Plant Protein That Actually Tastes Good. No Dairy, Gluten, GMOs & Synthetics. Our Raw Protein Range is Made From Sprouted & Fermented Protein and Wholefood Vitamins. Fill Your Cart With Color Today!

Classic Hollandaise is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Classic Hollandaise is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have classic hollandaise using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Classic Hollandaise:

1. Take 1/4 cup white wine
2. Make ready 6 peppercorns
3. Prepare 1 bay leaf
4. Make ready 1 pinch cayenne
5. Get 1 pinch white pepper
6. Get 1 dash worchestershire sauce
7. Take 1 dash tobasco sauce
8. Prepare 4 oz clarified butter
9. Get 2 eggs yolks

Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering. Place the butter in a medium pan over a low heat, so it starts to melt but doesn't burn. When the butter has melted, take it off the heat.

Steps to make Classic Hollandaise:

1. put a pot of water on to boil
2. in another pot, add your wine, bay leaf and pepper corns. reduce to 1/3 it's volume
3. put your egg yolks in a slightly warmed stainless steel bowl.
4. once your pot of water comes to a simmer, hold your bowl over the water and whisk your egg yolks until they are bright yellow and at "ribbon stage" (you can draw an eight on top of the sauce and it will hold there for a while)
5. once your egg yolks are ready slowly whisk in your clarified butter. be careful not to make this mixture too cold or it will set and eventually seperate.
6. remove the bay leaf and peppercorns from your reduction. add your reduction to ur egg mixture along with the tobasco. worchestershire. cayenne and white pepper.
7. season with salt to taste and if you wish. add a drop of lemon juice.
8. note: clarified butter- butter that has melted and seperated so the butter fat is sitting on top of the milk solids

Place the butter in a medium pan over a low heat, so it starts to melt but doesn't burn. When the butter has melted, take it off the heat. Melt the butter in a saucepan and skim any white solids from the surface. Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water.

So that’s going to wrap it up for this exceptional food classic hollandaise recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!