Hollandaise Sauce #2

Ingredients

• ¼ tsp peppercorns
• 2 tbs cider vinegar
• 4 tbs cold water
• 6 large egg yolks
• 2 C clarified butter, warm
• 1 tbs fresh squeezed lemon juice
• pinch cayenne

Directions

1. Reduce Vinegar: Combine vinegar and peppercorns in a small saucepan and reduce until almost all liquid has evaporated. Add water, blend, and strain.
2. Warm Yolks: Add the strained reduction and water to egg yolks in a large metal bowl set over simmering water (do not let the bowl touch the water).
3. Whip: Whisk egg yolks continuously until they thicken and form ribbons.
4. Emulsify: Gradually whisk in clarified butter until emulsified. Add lemon juice and cayenne; season with salt and pepper to taste.
5. Hold: If needed, keep warm by setting the bowl in warm (not hot) water.
6. Finish: Before serving, whisk ~30 seconds until smooth.
7. Keep Warm: Hold the sauce in a bain‑marie or Thermos until use.

Chef's Notes

• Do not hold the sauce longer than 90 minutes. If a longer hold is required, discard after 90 minutes and prepare a fresh batch.

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