This sauce recipe was part of Chef Nick's Spring 2011 French Sauces Workshop! This recipe makes about a cup of sauce.
Prep Time: 5 min, Cook Time; 15 minutes, Serves 4
4 egg yolks 1 tablespoon fresh lemon juice 1/2 cup unsalted butter, melted and cooled to room temperature Salt
Vigorously whisk, or beat with an electric mixer, the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened. Place the bowl over a saucepan or barely simmering water (or use a double boiler - do not allow the water to touch the bottom of the bowl or pan). Continue to whisk rapidly, being careful not to let the mixture get too hot or the eggs will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and season to taste with salt. Serve warm.
Makes about 1 cup
BEARNAISE SAUCE - Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves, and 1-1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves.
MALTAISE SAUCE - After the sauce thickens, stir in 1/2 teaspoon grated orange peel and 2 tablespoons orange juice.
MOUSSELINE SAUCE - Prepare Hollandaise Sauce and cool to room temperature. Just before serving, beat 1/4 cup heavy whipping cream until stiff peaks form and fold into the cooled sauce.