Quote:
Originally Posted by case
Who has successfully done it?
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this is from an old school new orleans cook book i have. there will be many more posts from it. trust me.
handmade hollandaise
hollandaise made with a wire whish is no more difficult than blender hollandaise; you simply have to watch for different things. the saucepan must be kept warmwhile you beat the butter into the egg yolks. a lined copper saucepan is excellent, since it will retain the heat long enough after youremove it from the burner to allow you to finish the sauce. With other pans, keep the heat on low and move the pan off the heat for 60 seconds, then back on for 30 seconds several times as you beat in the butter. the melted butter should be warm but not hot, or it will cook the egg yolks.
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3 large egg yolks 2 tsp. fresh lemon juice
2 tbs cold water scant 1/8 tsp cayanne pepper
1/2 c. (1 stick) salt butter
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put the egg yolks and water in a heavy 2 to 3 quart saucepan. in a separate small saucepan melt the butter over low heat. when all of it is melted, remove from the heat. Put the pan containing the egg yolks and water on another burner over very low heat and begin beating with a wire whisk. beat steadily for 2 to 3 minutes, until the yolks get thick and pale. pour in about 2 tablespoons of the warm butter, beating constantly. remove the pan from the heat and continue beating, adding the butter in small amounts as you beat. when you add the last bit of butter, put the pan back on very low heat. add the lemon juice and cayenne and beat a bit more, slowly, until the sauce is well blended. (it should look glossy and stand in little peaks when you pull out the whisk.) if necessary, set the pan in a basin or bowl of warm water until served. when you are ready to use the suace, beat it evenly with a wire whisk fro 30 seconds before spooning it out.
this book is awesome. like i said i'll be posting several recipes from it. i haven't been let down by a single recipe in it.