Hollandaise

Instruction​

• Finely chop challots and add them to a small pot on high heat

• Pour 1/2 cup of white wine, bring to a boil

• Reduce heat to a simmer, then cook until reduced by half

• Scoop out any large pieces of shallots

• You should have about 3 tbs of liquid remaining

  • If you don't have enough, just add some water​​

Everything up to this point can be done well ahead of time, but do not proceed to the next steps until you are close to serving.

• On medium, high heat, add one stick of butter to the sauce and let it melt

  • Cut it into pieces to make this go faster​

• Add a squirt of lemon to brighten the sauce

• Once the butter is nearly melted, reduce the heat to medium-low and whisk vigorously to evenly distribute the fats and water

• Add to egg yolks and keep whisking

  • You may want to lower the heat or remove the pan from heat to avoid scrambling your eggs​

• After about 30 seconds of whisking, your sauce should be thick enough to coat the back of a spoon​

  • If it is not thickening after a minute, you need more heat​

• Once thickened, season with:​

  • Salt and pepper​

  • Chopped chives or fresh tarragon

  • Cayenne pepper

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This is a French Mother Sauce

It is a base, from which you can customize in many ways to fit your dishes by adding other herbs, spices, vegetables, etc.