Hollandaise Sauce
Makes 1 ½ Cups
3 large egg yolks
1 Tbsp water
½ lb unsalted butter, melted and slightly cooled
1 -2 Tbsp fresh lemon juice
Pinch of Cayenne Pepper
Splash of Worcestershire Sauce
Salt and Ground White Pepper
In a large metal bowl, whisk together the yolks and water briefly until light and frothy. Set the bowl over a saucepan of not-quite-simmering water, making sure the bottom of the bowl does not touch the water. Whisk vigorously while rotating the bowl. After about 3-4 minutes, the mixture should be foamy and thicker, and the whisk will leave traces indicating that the eggs are cooked. Remove the pot from the heat, keeping the bowl on top.
Very gradually, whisk in a few tablespoons of melted butter in a thin stream. This is a critical step in setting up the emulsion; don’t add too much butter at once. When blended, slowly drizzle in the remaining melted butter, whisking constantly until the sauce is thick and smooth.
Stir in 1 tablespoon of the lemon juice, the cayenne, Worcestershire sauce and salt and pepper to taste. Whisk to blend and taste for seasoning. Serve immediately or keep the sauce warm in its bowl set over a pan of warm water, whisking occasionally, until ready to use.
Herb Butter
Preparation Time: 5 minutes
7 oz semi-salted butter
9 tarragon leaves
6 chives
4 sprigs of Dill
Pepper to taste
Leave the butter to soften on a piece of parchment paper. Coarsely chop the tarragon leaves and then the remaining herbs. Combine the butter, a pinch of pepper and the chopped herbs and knead until the mixture is fully integrated. Place the mixture onto clingfilm and create a sausage shape by rolling. Refrigerate.
Use this atop grilled meats, added into pasta dishes or simply spread on some crusty bread.
