ZESTY HOLLANDAISE SAUCE

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This classic sauce includes the use of lemon zest in the recipe, which adds an additional layer of flavor. Use it on steamed vegetables, like asparagus, or on your Sunday brunch of Eggs Benedict.


ZESTY HOLLANDAISE SAUCE

Courtesy of Chefs Jeff Calley © 2012


Ingredients:

3 egg yolks
1 teaspoon water
12 tablespoons (1 1/2 sticks) butter, cold
1/2 teaspoon kosher salt
1/2 small lemon, juice and zest
pinch of cayenne pepper

Directions:

Choose a medium size sauce pan, and a mixing bowl slightly larger that will fit down into it. A double boiler works perfectly.

In s separate pan, melt the butter, but do not let it boil. Set it aside.

Put about 2 inches of water into the pan, but not enough to touch the bottom of the mixing bowl or top of double boiler. Heat the water in the pan over medium heat till the water simmers and then reduce to low.

Place the mixture over the the heated water and whisk 3 to 5 minutes, or until the mixture doesn’t run immediately back together.

Remove the bowl from over the pan and gradually add the butter, a spoonful or small ladle full at a time. Whisk each butter addition thoroughly till incorporated. Repeat the procedure until all the butter is incorporated. If necessary, put the mixture back over the simmering water to warm it again. Add the salt, lemon juice and zest and cayenne. The Hollandaise should be the consistency of crepe batter, or very thin pancake batter. If its too thick, you can add a teaspoon at a time of the hot water from the pan till it’s just right.

Serve this sauce warm, or keep it warm inside a thermos till you’re ready to use it.


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