Asparagus with Hollandaise
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This is the classic Hollandaise sauce I was taught to make at the Culinary Institute of America when I was a student there in 2002
Recipe type: Sauce
Cuisine: French
Serves: 4
  • 1 tablespoon shallot, chopped
  • ½ teaspoon cracked black pepper
  • 2 ounces white wine or cider vinegar
  • 2 ounces water, as needed
  • 3½ ounces egg yolks, about 4
  • 12 ounces clarified butter, warmed
  • 2 teaspoons lemon juice, strained
  • salt and white pepper, as needed
  • pinch cayenne, optional
  1. Combine shallots, peppercorns, and vinegar in a small sauce pan and reduce to nearly dry. Add water and strain into stainless bowl.
  2. Add egg yolks and set over simmering water. Cook, whisking constantly until the yolks triple in volume and fall in ribbons.
  3. Remove from heat and set on wet towel to avoid slipping. Gradually ladle in the clarified butter in a thin stream whisking constantly. If sauce thickens too much add a little water or lemon juice to loosen so remaining butter can be added.
  4. Taste and adjust seasoning with salt, pepper, and cayenne. Hold in bain marie in hot, not simmering or boiling, water.
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