{"id":404,"date":"2019-05-19T02:58:03","date_gmt":"2019-05-19T02:58:03","guid":{"rendered":"http:\/\/ramimarcus.com\/Recipes\/?p=404"},"modified":"2020-05-25T21:10:31","modified_gmt":"2020-05-25T21:10:31","slug":"hollandaise-sauce","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/Recipes\/hollandaise-sauce\/","title":{"rendered":"Hollandaise Sauce"},"content":{"rendered":"

Ratio<\/strong>: 3:1:1 Butter:Yolk:Liquid<\/p>\n

Yield<\/strong>: 1\/2 cup<\/p>\n

Ingredients:<\/h2>\n
    \n
  • 1 stick clarified, unsalted butter (113g)<\/li>\n
  • 2 egg yolks (40g)<\/li>\n
  • 1tsp lemon juice (5g)<\/li>\n
  • 2tbsp cold water (30g)<\/li>\n
  • 1\/4 tsp salt (1\/8 tsp if using salted butter)<\/li>\n
  • pinch cayenne<\/li>\n
  • 1tsp cider vinegar (optional)<\/em><\/li>\n<\/ul>\n

    Instructions:<\/h2>\n
      \n
    • Whisk together yolks, water, and vinegar (optional)<\/em>\u00a0until light in color, about 30s<\/li>\n
    • Melt the butter.\u00a0 Clarify if desired.\n
        \n
      • Clarified butter isn’t strictly necessary.\u00a0 However, if you don’t normally stock it, it’s simple to make:\u00a0 Bring butter to a simmer in a pan, and skim off the white froth that forms on the surface.<\/li>\n<\/ul>\n<\/li>\n
      • Heat gently by placing the bowl on top of a pot of boiling water (ban marie) and continue to whisk until the mixture triples in volume.\u00a0 Aim for around 150F.\n
          \n
        • Alternatively, once you get a feel for what the thickened eggs should look like, you can whisk directly over medium high heat.\u00a0 But pay close attention, it will thicken suddenly and needs to be immediately removed from the heat.<\/li>\n<\/ul>\n<\/li>\n
        • Remove from heat, and whisk in butter very slowly<\/em>.\u00a0 Add small amounts and ensure it’s fully incorporated before adding more.\n
            \n
          • The butter should be warm but not hot.\u00a0 This is the most likely point where your sauce will break.<\/li>\n
          • If the sauce does break, it can be fixed.\u00a0 Whisk a teaspoon of water together with an egg yolk, then add to the sauce.\u00a0 Gently heat.\u00a0 This will often fix it, though the sauce will be slightly heavier.<\/li>\n<\/ul>\n<\/li>\n
          • Finish with lemon juice and salt.<\/li>\n<\/ul>\n

            NOTES<\/p>\n

            The amount of butter can vary widely depending on influence.\u00a0 “Official” French recipes usually have 5 or 7:1.\u00a0 One book noted that one yolk can only absorb 10 times its weight in butter, so there is an upper limit, I suppose.\u00a0 This is too rich for me, and I find 3:1 entirely adequate for a butter sauce.\u00a0 The point is, if you prefer a richer sauce, be free with the butter.<\/p>\n

             <\/p>\n

             <\/p>\n

             <\/p>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

            Best known for the key ingredient in Eggs Benedict, Hollandaise sauce also pairs well with fish and steak.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,39],"tags":[],"class_list":["post-404","post","type-post","status-publish","format-standard","hentry","category-needs-pic","category-sauces"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/comments?post=404"}],"version-history":[{"count":8,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/404\/revisions"}],"predecessor-version":[{"id":659,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/posts\/404\/revisions\/659"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/media?parent=404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/categories?post=404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/Recipes\/wp-json\/wp\/v2\/tags?post=404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}