Finishing a Hollandaise Sauce

Video Transcript

"Okay you can see that this is tightened up considerably. It's taking on a bright yellow color. That means that it's ready for the butter. So very carefully just drizzle the butter in as you're whipping. If you add it too fast, the sauce will break and we don't want that. Now you see how tight it's getting. It's tightening up really quick so what I'm going to do is add a little bit of water to relax the proteins. The pans very hot; just like that. Okay, I'm going to cut the heat a bit. We don't want scrambled eggs; a little more butter. It's looking good. Okay we're going to add just a little more water and that should bring it to the consistency we need; just a little bit. It's looking good. I'm going to hit it with just a little more butter. Now we're going to remove it from the heat, have a taste and see where we're at. Now it's looking really nice. You want it so that it just rolls over the egg. It needs to be nice and smooth like that okay so the consistency is perfect. Let's have a taste and it's nice. With just a little bit of lemon, it's fluffy. It's not like paste. If you make it incorrectly, it might come off like lemon flavored spackle. You don't want that. It's nice and fluffy, medium consistency here. So now that the Hollandaise is ready, we're set to poach eggs."