Ingredients for Hollandaise Sauce Recipe

Video Transcript

" Hi! I'm Louis Ortiz on behalf of Expert Village. Today we are going to show you how to make just a basic Hollandaise preparation. Hollandaise sauce goes with just about anything. It's a nice rich, flavorful emulsion and we will get into the emulsion process here in a second. I will explain that to you. It just goes on all kinds of proteins and vegetables really well. It is a real nice universal rich sauce that most people like. I've got a stock pot here and I filled water to about this height, and I've got a very low flame on here. Now I'm just trying to really create some steam and if I lift this mixing the bowl off the top, you can see that I've just got, it's not even really a simmer; I'm just steaming that water because I want gentle heat. I've also got a paper towel that has been moistened on the edge here an I am going to put that right back down. This is going to keep the bowl from moving around because I am going to have to use a mixer or actually a hand whisk and mix clarified butter with some egg yolks. I don't want that bowl moving around while I do that. So again, I've got a very nice gentle low flame as far as that goes. I can touch this and actually touch it and hold my hand on it for just a little bit until I have to pull off and that is kind of a good gage to what kind of heat we are looking for. So we've got 2 egg yolks here and I am going to put those in the bowl first. I'm going to put a half a tablespoon of water in there and I am going to squeeze a little bit of lemon juice and just a little bit of pinch of salt. We have to have some kind of acid flavor in here so that it will separate and divide these nice rich flavors being the egg yolks and the clarified butter so that we actually get some character to this sauce as far as that goes. So, we are going to go ahead and do that. Again, I am going to touch my bowl and make sure it's not too hot. I will go ahead and lower this flame. We've got all the heat that we need out of it. Again, you don't want this bowl to be really hot simply because if you throw your egg yolks in there they are going to start to cook in such a way you are cooking eggs and we don't want that. So I am going to pull this out of here and just let it cool for a second. We will come right back and I'm going to show you how to get all this started."