Print Friendly Recipe
- William Bohannon
- 3 large egg yolks
- 1/2 tsp (2 ml). lemon juice
- 1/2 tsp (2 ml). dry mustard
- 1/2 tsp (2 ml). sugar
- 3/4 cup (175 ml) very warm clarified butter (margarine does not work)
- 1 tbsp (15 ml) seranno chili paste aka "Sambal" or bottled chili sauce
- 1/2 tsp (2 ml). ketchup
- salt and fresh black pepper to taste
- Place egg yolks in mixing bowl add lemon, mustard and sugar.
- Whisk by hand for 15 seconds.
- Drizzle in 1 tbsp (15 ml) of very warm clarified butter and whisk for 20 seconds.
- Repeat until all of the butter has been added and the sauce is warm and fluffy.
- Thin sauce with 1 tsp (5 ml) of warm tap water if it becomes thicker than mayonaise.
- Add remaining ingredients and whisk gently to combine.
- Serve warm in a sauce boat.
- Reasons why Hollandaise sauce will break:
1. The butter is too Hot. Hotter than Hot tap water will be difficult to control.
2. You have added to much butter. If the sauce is thicker than store bought mayonaise you are on the verge of adding to much butter. Add a little water then continue.
3. The eggs are old. Discard sauce and eggs. Start over with fresh ingredients.
Don't rush if you are using butter that is on the upper end of almost hot.
Sauce can also be made in the blender or with a hand blender. Processor is not recomended for small batch such as this.
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