Hollandaise Sauce

Hollandaise Sauce

                Ingredients                     Yield: 500ml (2c)

• 4  Egg Yolks
• 12 crushed             Black Peppercorns
• 20ml (1Tbsp+1sp)   Lemon Juice
• 35ml (2Tbsp+1tsp)  White Wine
• 35ml (2Tbsp+1tsp)  White Wine Vinegar
• 375g (1+2/3c)         Butter or 300g                                                 (1+1/3c) Clarified Butter
• 4  Parsley Stems
• 25g (1/4c) Shallots, diced
• For seasoning - Lemon, Hot Sauce, Salt and Pepper

                Instructions

1. To clarify butter, melt over medium-high heat. 
2. Boil until it the milk solids separate from the butterfat. Some will stick to to bottom of the pot and some will float on top.
3. Skim any of the milk solids on top with a ladle. then strain through a fine mesh strainer. Make sure the milk solids on the bottom do not go into the strainer or they will pass through. Keep warm.
4. Combine lemon juice, white wine, white wine vinegar, parsley stems, and shallots in a pot. 
5. Bring to a boil and reduce in volume by half. Pass through a strainer and let cool slightly.
6. Whisk egg yolks and reduction in a bowl and place over a double boiler.
7. Whisk continuously and warm egg yolks, touch the bottom of the boil to tell. If it is warm you can start to add butter. 
8. Add butter gradually, whisking constantly until all butter is used. Check the bottom of the bowl occasionally. If it is cooling place over double boiler to warm up. Watch the heat so it does not get too hot or too cold.
9. Season with salt, pepper, hot sauce and lemon as needed. Keep in a warm place until use. 

Check out the video!!!
http://youtu.be/Gumv3FfruzA