Classic Hollandaise Sauce: Chef Jon Mortimer
Category: Main Dishes | Blog URL: http://goodygirlred.typepad.com/goodygirlred/2010/02/classic-hollandaise-sauce.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Shara Mortimer
A perfect Hollandaise sauce is hard to come by. This recipe is derived from years of trial & error. There are tons of Hollandaise recipes out there with additional ingredients, but my motto is always "simple is best".
Here are a few tips to assure success:
I prefer brown eggs, but white shelled eggs are perfectly fine. One thing I do not budge on is "cage free". It's worth the extra cost for humanity sake. European Butter Blend is higher in butter fat & easier to clarify. Regular butter is fine. Margarine is not fine.
* For clarified Butter: Cut butter into 1-inch pieces and melt in a heavy saucepan over low heat. Remove from heat and let stand 3 minutes. Skim froth and slowly pour butter into a measuring cup, leaving milky solids in bottom of pan. Discard milky solids.
Please use patience.