Tips for Serving Hollandaise Sauce

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and we are back with the Hollandaise sauce. I used 3 egg yolks and the appropriate amount of clarified butter and whisked in as I showed you before in the previous video. So we are pretty much done. The sauce itself is holding its color very nicely and as I stir it around, it is still holding its shape as well. So we've given it a taste and its that nice rich clarified butter with the egg yolks that we wanted but I just need a little bit more of an acid product in there so I am just going to use a little bit of white wine and vinegar. We are just going to kind of put some drops in there, mix that around and now we've got a nice acid level within all these thick rich flavors being the egg yolks and the clarified butter. Now you can modify this however you wish. You can use orange juice, more lemon juice, lime juice and then you can call it just the different Hollandaise like Hollandaise infused with. As long as you are using an acid product or just a little bit of acid product, so you don't allow this to break on you and that is the name of that tune and we are pretty much done on that. That is your finished product, your Hollandaise, nice good thick consistency.

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