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Summary: Checking butter, adding lemon and thickening the hollandaise sauce; learn this and more tips and preparation tips in this free online cooking video from Chef Donn Ovshak, expert chef!
Views: 250 | Tags: recipes, make, cook, dinner, cooking, eggs, chef, meal
About the Expert
Chef Donn Ovshak Chef Donn Ovshak is a member of the elite Executive Chefs of the world. He is currently working at the world famous Ice House in Pasadena. read more
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Questions & AnswersNow we're going to get everything together to finish the hollandaise. First, let's check our butter. The butter looks good. It's melted, very hot. Set that right here. We have half a lemon. We're going to add the lemon now. Squeeze that in. Also, we'll add a little bit of salt, just a pinch and I like to every now and then give it a shot of hot sauce. It helps bring the flavors out. That's what they tell me. So we have that over the heat. Now we're going to stir this, remove the lemon seed. Stir this until it starts to thicken up and we'll add the butter. As we're adding the butter you'll notice the sauce will get really tight. Then I'll add a little more water to relax the proteins and then we'll add more butter and it should be done. We'll be ready for a taste. You can tell this is getting lighter in color again. It's increasing in volume. So this will take on a brighter yellow color when it's ready and it will thicken up. Maybe a little more heat, speed this up a little bit.
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