Hollandaise Sauce

Yield:     20 Liters

Ingredients:

900         g              Shallots, chopped

120         g              White peppercorns, crushed

600         ml           White wine vinegar

600         ml           White wine

2              Liter       Water

100         g              Salt

160         pcs         Egg yolks

20           Kg           Clarified warm butter

300         ml           Lemon juice

                                L&P Sauce, to taste

Salt & cayenne pepper, to taste

Method of Preparation:

• Combine water, white wine, lemon juice, white vinegar, shallots and crushed white peppercorns in a cooking pot; bring to a boil and reduce to 1/3.
• Strain the reduction through a chinoise at this point.
• Place the egg yolks in a whisking bowl (which is not heated) and add the lukewarm reduction to the egg yolk.
• Whisk over very low heat (in a water bath) until the mixture expands and is very thick. The eggs must heat slowly or they may become granular. If the heat is too high, the yolks will scramble. It is important to keep the egg yolks in constant motion.
• Remove from heat and add the warm clarified butter in a thin stream, a little at a time, whipping constantly.
• Adjust the seasoning to taste with salt, cayenne pepper, L&P sauce and additional lemon juice, if needed.
• Transfer sauce to a warm bowl and keep in a warm place to prevent sauce from coagulating.

Note:

Clarifying Butter - As the butter warms the milk solids and water sinks, causing some impurities to rise to the surface, at which time the butter will become very clear.