Hi! I'm Louis Ortiz on behalf of Expert Village and I've showed you the basic preparation
steps for Hollandaise and we are going to go ahead and get started. I've got 2 egg yolks
that I am going to throw in the bowl. I'm going to do half a tablespoon of just regular
water, a tiny bit more there. Okay. I'm going to do just a pinch of salt which is really
kind of just a quarter turn of my salt grinder there and I am going to squeeze just a little
bit of lemon juice; a few drops in there to give it some character. So I am going to go
ahead and whip these egg yolks on with the water, a little bit of salt I have inside.
I've got this fire on a very low frame. Just have steam coming up from underneath side.
I just want a gentle heat. Okay, you don't want to simmer, you don't want to boil; just
steam coming up from underneath this bowl. So I've got some warm clarified butter here
and all I'm going to do is just drizzle that into the egg yolks, slowly. You don't want
to just dump it in there. I'm mixing the whole time and again, just drizzle. What we are
doing is we are creating an emulsion. An emulsion occurs when you got two unmixable things and
you have to mix them together. So something like that as you can imagine has to be slowly
and gently in a sense and it has to be done with care so that the items will separate
and break. So again I am just drizzling this warm clarified butter in there slowly and
to focus on getting all just one color usually is try to instruct people to do because that
way you know all the ingredients has been mixed correctly and perhaps ¾ tablespoon
of water that I put in there is really kind of a buffer in that sense. While I try to
mix these two main ingredients together which of course is the clarified butter. The sauce
and the butter in that sense is just to have some acid ingredients in there so that it
will cut through these very rich flavors of butter and the egg yolk.
Again, I've got my flame on the lowest setting. I'm just going to do this nice and gentle.
The clarified butter itself is warm to the touch, not hot.
As you can see from the color, we've got this nice rich yellow. The sauce itself is starting
to kind of thicken. So we are going to put a little bit more butter in there. We are
starting to get this thickness going as you can see in the pan with a mixing bowl rather.
As it starts to get thick and gain some body we can actually add clarified butter a little
bit more quickly now and mix that in together. Again, I just used 2 egg yolks but you can
2, 3, 4, or 5. It is just going to require a whole lot more clarified butter if you decide
to use that many egg yolks. So we've got a good emulsion going. We'll come right back
and show you how to flavor this at the very end and what kind of consistency we are looking
for. We are just about done.