A central part of many dishes, including eggs benedict, hollandaise (French for "Dutch") sauce is about as rich and luxurious as a sauce gets. It's excellent with fish. This recipe makes about two cups.
Instructions
1. Place the white wine, white wine vinegar, shallots, peppercorns and red pepper flakes in a saucepan and bring to a simmer.
2. Simmer until liquid has reduced to 1/2 c., and then strain the liquid into another container. Discard the seasonings.
3. Meanwhile, bring about two inches of water to a simmer in the bottom of a double boiler.
4. Melt the butter in a small saucepan over low heat until completely melted.
5. Skim off and discard the white foam that rises to the top. Ladle off and reserve the clear yellow liquid in the middle (this is clarified butter) and discard the milky liquid that has fallen to the bottom.
6. Place the egg yolks in a medium metal bowl or in the bowl of a double boiler and whisk together.
7. While whisking the egg yolks continuously, place the bowl over the simmering water for about 20 or 30 seconds, and then remove it and whisk for a few seconds. Repeat.
8. Heat the yolks slowly so that they don't scramble. If they scramble, you'll need to start over.
9. Keep whisking until the yolks get firmer. Look for the ribbon stage, when they're firm enough that when you lift the whisk out of the yolks and drizzle some back onto the surface, it forms a ribbonlike pattern that lasts for a few moments before sinking back into the yolks.
10. Slowly drizzle some of the melted clarified butter over the beaten yolks, whisking constantly. When a ladle or two of butter has been blended in, begin alternating between the melted butter and the vinegar mixture.
11. Notice when the mixture has thickened and begins resembling a sauce, then season with salt and begin tasting. If too tart, whisk in more melted butter - if not tart enough, squeeze in some lemon juice.
12. Keep in a warm place until ready to use. The sauce will thicken as it sits.
Tags: clarified butter, double boiler, drizzle some, melted butter, they scramble, white wine
