February 1, 2013
Putting Our Chef Recipes to the Test – Hollandaise!
It’s easy for our Corporate Chef Ryan Gauthier to say making Hollandaise Sauce is a simple task – but what about for those of us who don’t know our way around a kitchen?
We put Chef’s Hollandaise recipe & tips to the test by taking it out of a professional kitchen and into our Marketing Gal Tara’s kitchen. The result? Watch and see!
What You Will Need:
1/2lb of unsalted clarified butter
4 egg yolks
1 tbsp vinegar
1/4 tsp Tabasco
1/4 tsp Worcestershire Sauce
Pinch of Salt
A dash of bravery
Steel mixing bowl
Pot of simmering water
Whisk
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yum. i ate this with broccoli last week. i’ve been making hollandaise this way for years, except i add a tablespoon of almost boiling water to the yolks while the blender is running before the melted butter. this thins it a bit, but it also stabilizes the yolks, and i like to think it cooks them enough. and, if you’re halving this, use 2 yolks.