Free Recipe Cracked Peppercorn Hollandaise
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Cracked Peppercorn Hollandaise Recipe
4 Egg yolks
1 tb Fresh lemon juice
1/4 ts Salt
3 ds Tabasco
3 tb Water
1 lb Unsalted butter; melted
1 tb Chopped parsley
1 ts Freshly cracked pepper
Cracked Peppercorn Hollandaise Preparation
Yield: 2 cups Place the egg yolks, lemon juice, salt, Tabasco and water in a stainless steel bowl, or in the bowl of an electric mixer and mix to combine. Place the bowl over simmering water, double boiler style, but not touching the water. Whisk the yolk mixture vigorously for 3 to 4 minutes until it triples in volume and becomes light in color. It may be necessary to take the bowl off of the stove a couple of times to release the steam which builds up. When the mixture has tripled in volume and is opaque, remove the bowl from over the simmering water and place it on the counter on a damp cloth to steady it or on the mixer with the whip attachment. Whisking vigorously, pour in the melted butter in a slow, steady stream. The melted butter should be the same temperature as the warm yolk mixture for a tight emulsification. After all of the butter is added, fold in the parsley and cracked pepper. Taste the sauce and adjust the seasoning with salt, cayenne pepper, lemon juice or Tabasco. Serve at once, or you may place the hollandaise in a small glass bowl and keep it in a warm place for about an hour before serving. To successfully be held, the hollandaise should remain at a warm temperature, becoming neither too hot or too cold. NOTE. When you melt the butter for the hollandaise, you have to do it very slowly Otherwise the butter will boil and the water in it will cause the golden liquid butter to emulsify with the water and inhibit the butters” ability to thicken. Let the melted butter settle and pour or ladle the golden butter from the top, leaving the water and the milk solids to be discarded. The result is what is known as clarified butter. Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes. Recipe by: Magnolias, Charleston, South Carolina Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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