Using Eggs To Make Hollandaise Sauce

Video Transcript

"You can see now that the egg yolks have turned a light lemony color and they are beginning to thicken up. See how they ribbon kind of? And if it looks like they are getting too hot which you could tell because if they start sticking to the bowl, they are starting to get too hot. Just take them off the fire and whisk it for a little bit and that will incorporate enough air and enough ambient temperature to keep it from scrambling. So here we have now the thickening base for the sauce and we are now going to form an emulsion by pouring in, this is two sticks of butter melted and we are going to start with a very small stream so that this butter gets incorporated to the egg yolks like so. So you just do a very very small part at a time. We do a little bit more and you may want to turn it off here because this takes a while and at the end of this, will be the most gorgeous stuff you ever saw in your life. Like I am adding this but I'm not going to do it because its got enough in here. So now we have our egg yolk base emulsion and you can see how nice and thick it is where it coats the back of the fork just nicely and we are going to add a little bit of lemon juice and salt that are mixed up here. This seasoning will give us a beautiful handmade Hollandaise sauce which you can use on any kind of vegetable, you can use it on fish, you could put it on steak or you could put it on anything that you want to and whatever you put it on, everything is going to taste much better because you did. "