Written by Shawn Krajewski
Before we start, I have a few disclaimers about this recipe: One, you can't refrigerate or preserve this hollandaise recipe; it must be eaten a maximum of 3 hours after it is made, or you risk exposure to salmonella. Number two, this recipe is very precise; if cooked at too hot or too cold of temperatures, it can result in a failed dish. Finally, adults are suggested to be in the room while cooking since this recipe requires a minimum of one cup of white wine. But don't worry, since the heat will evaporate the alcohol.* With all that being said, let's get into the best hollandaise recipe you will ever find!
Equipment:
2 saucepans
A large bowl
A short pot that can fit the bottom of the bowl within it
A fine whisk
A strainer
A ladle
Ingredients:
Water
1 cup of white wine
2 eggs
½ shallot
3-4 sprigs of fresh thyme
3 sticks of unsalted butter
Step 1: Preparation
Grab half of a shallot and chop it into thin slices—these slices shouldn't be any thicker than one centimeter. Next, put a saucepan on medium heat before adding 3 sticks of unsalted butter. Place the other saucepan on medium heat, but first, heat it up partially. After a minute, place the cup of wine, shallot slices, and thyme into this second saucepan. Wait until the butter is foaming before continuing to the next step. This should be the same amount of time it takes for the wine, thyme, and shallots to be done.
Step 2: Separating the Egg Whites
First, add water to the pot and simmer it on low heat. While this isn't for this step, it is good to get a head start. Next, make sure to wash your hands, as this upcoming step is rather messy and involves touching egg yolks. Over a sink, crack the eggs and place them in your hands. (This is the best way of separating egg yolks from egg whites.) Slowly shift the yolk between your hands until the egg whites frown away (that's the clear stuff). When done, place the egg yolk into the large bowl. Repeat for the remaining egg.
Return to the butter on the stove and use a ladle to remove the foam. Plus, using a strainer, remove the hard bits of the butter and keep them for later. Similarly, use the strainer to remove any solid bits from the second saucepan.
Step 3: Putting it All Together
Check your water to see if it is simmering. Add the white wine mixture to the yolks and mix them until you have a fine yellow liquid. (It should be smooth and have the same texture as melted chocolate.)
Now, onto the most important step: balance a bowl into the pot of water. The steam from the water will heat the bowl and warm it up. You can use a side towel to control the heat more and prevent slipping. Next, add some of the liquid butter and whisk until fully mixed. Let it sit until the sauce is bubbling slightly. After adding more butter, whisk and repeat the prior step until fully combined. If the heat is too high, remove the bowl from the pot of boiling water to let it cool down. (However, make sure it doesn't get too cold.)
For those who are satisfied with the hollandaise sauce in front of them, take it off the heat and add salt and pepper.* Finally, enjoy your well-earned prize for completing the recipe!
*Notes:
A couple of drops of lemon juice can be used instead.
You can also add a drop of Tabasco to increase the flavor.
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