Basic Hollandaise

This is technically a good recipe, but I like my recipe better.  It’s easier and tastes almost as good.  CLICK HERE.

INGREDIENTS

• 1 Shallot or onion
• 1 tsp peppercorns
• 2 TBL EVOO
• 1 ice cube (or a bit of crushed ice is even better)
• 4 egg yolks – pasteurized only – Save the whites for something else
• 2 TBL buttermilk
• 1 tsp cornstarch
• 1 stick (8 TBL) cold butter – cut into tabs
• 1 tsp white vinegar
• Salt to taste
• 1 bay leaf
• Juice of 1 lemon
• Pinch of cayenne pepper

STEP BY STEP

1. Simmer shallots and peppercorns in the EVOO for about 5 minutes.
2. Let the oil cool slightly, then add an ice cube to speed up cooling.
3. Strain out all of the solids. Discard solids and set oil aside.
4. Separate eggs – Keep whites for an omelet tomorrow
5. Beat yolks
6. Add oil into the yolks. TEMPER them together if your oil is still very warm
7. Add bay leaf
8. Mix egg yolks and corn starch into buttermilk
9. Whisk it all together until it starts to get foamy and lighten in color
10. Place all of the above in a double boiler
11. Put in cold tabs of butter into egg mixture, whisking as you go to emulsify the butter.   DO NOT rush this step.  Add another tab of butter when the first one melts.
12. Bring up to heat slowly. If the mixture becomes too hot the eggs will clump and cook.   If this happens, just strain the clumps out before serving. There is, however, no going back.  NEVER EVER BRING THE TEMPERATURE HOTTER THAN 135º
13. Add salt to taste, lemon juice, and a pinch of cayenne
14. It is ready when it starts to thicken
15. You can remove your double boiler from the heat and add in two ice cubes for 15 seconds, then remove them.  This stops the cooking.
16. Put the double boiler back on and cover it. This will keep it warm until you are ready to use it.