Pour the butter into a glass container and allow it to separate into 3 parts,
the foamy top,
the milky bottom
the good clarified butter in the middle
Skim off and discard the foamy top part.
Next, separate egg yolks into a stainless steel bowl.
Add lemon juice and water to the eggs
Cooking the Egg Yolks:
Place the metal bowl containing the egg yolks over a saucepan with simmering water.
Whisk with a thin wire whisk until the egg yolks triple in volume and become thick.
Be careful not to scramble the eggs.
Remove from the heat if eggs become too hot or start to scramble
Use a hand towel so you don’t burn your fingers. Be careful not to catch the towel on fire.
Place the bowl on a damp cloth so it doesn't slide around on the counter
Add butter slowly in a thin stream and stir continuously to incorporate.
It takes about 2 ounces of butter per egg yolk.
You can add some of the milky bottom, but... Don’t let the sauce get too thin.
Season with additional lemon juice, Tabasco, salt and pepper to taste.
Turn Hollandaise it into Choron by adding tomato puree or your favorite salsa.
Add 1/2 cup tomato puree or salsa to every 2 cups Hollandaise.
Turn Hollandaise into Maltaise by adding Maltaise orange juice, aka blood oranges.
Add the juice of one blood orange to every 2 cups of Hollandaise.
Turn Hollandaise it into Mousseline by folding in un-sweetened whipped cream.
Add 1 cups of un-sweetened whipped cream to every 2 cups of Hollandaise.
2 tablespoons shallots, chopped
4 ounces white wine vinegar
4 ounces cider vinegar
4 ounces black pepper
1 cup loose packed tarragon leaves
Make a reduction of minced shallots, white wine, cider vinegar, black pepper and tarragon leaves. Cook this until it almost boils dry. Add some of the reduction to the hollandaise and you have Bearnaise.