valentine's day recipe:

hollandaise (modern version)

ingredients

melted clarified butter	250		gm
egg yolks	4		pc
water	50		ml
lemon juice			sq
cayenne pepper			sq

production

1. Mix the yolks with the water
2. Place over a bain marie / double boiler, and whisk continuously until the ribbon stage is obtained (it should be light, fluffy and be able to hold its own weight
3. Remove from the heat and cool slightly
4. Gradually whisk in the cool butter until thoroughly combined
5. Add the lemon juice to taste and correct the seasoning
6. Hollandaise must be kept at just above room temperature

chef notes:

Traditional hollandaise recipes called for nearly twice this amount of
melted butter and a vinegar reduction, however this results in a very heavy sauce (recipe can be found in the 'Techniques' chapter. Here the butter content is reduced and the vinegar reduction replaced with lemon juice. This not only reduces the fat and cholesterol content, but also a lighter sauce both in texture and flavour is produced. Complimenting the more delicate type foods that this sauce is generally served with.

Served with poached fish and delicate vegetables, eg broccoli, asparagus.

email chef@tallyrand.info