Escoffier Hollandaise Sauce

Ingredients

• 1 lb. clarified butter
• 1/4 teaspoon mignonette pepper (crushed very tiny)
• pinch salt
• 2 tablespoons vinegar
• 4 tablespoons water
• 1 tablespoon water
• 5 yolks

Method

• 1. Put the salt, the mignonette pepper, the vinegar and water ina small saucepan and reduce by 3/4.
• 2. Move the saucepan to a corner to a double boiler, and add a spoonful of cold water and the yolks. Beat with a whisk until the yolks thicken and have the consistency of cream.
• 3. Then remove the pot to a tepid place and gradually pour the butter on the yolks while briskly stirring the sauce.
• 4. When the butter is absorbed the sauce outght to be thick and firm. It is brought to the correct consistency with a little water, which also lightens it slightly, but the addition of water is optional.
• 5. The sauce is completed by a drop of lemon juice, and it is rubbed through a fine sieve.

Notes

• SERVINGS: 20
• SOURCE: Escoffier