The Queen of Sauces
Every cook I know freaks out a little over hollandaise sauce. It isn't really all that hard, but you have to devote yourself to the cause and not leave the stove while you are working. Hollandaise is a mother sauce and it breaks down into lumps if you stop paying very carefull attention. Once you master this mother sauce, you are on your way to such choice items as bernaise sauce, and filet mignon is just a vehicle for getting this jewel into your pie hole.
Hollandaise Sauce
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper
Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.
My glorious brother the chef taught me to make this. And served me eggs benny on my 50th birthday as a very special gift.
To this sauce, add sweated shallots and tarragon and you have a Bernaise sauce worthy of the best cut of beef you can afford.