Hollandaise
Hi, I’m Aaron Lynch, I’m the chef-owner of Hidden Julles Cafe in Haymarket. Welcome to the second edition of the Origin of a Recipe! This month we will be featuring our distinguished hollandaise for days sauce… Feel free to double or triple this recipe and re-heat it throughout the week.
At Hidden Julles Cafe, we use hollandaise sauce on our famous Eggs Benedict Parker Style. It features our in-house, hand-made pork chorizo sausage, fresh avocado, and a perfectly poached egg perched on top of an in-house and freshly baked organic English muffin that is smothered with this sunny warm hollandaise sauce. Everyone raves that our hollandaise is the tastiest around, we know our defining ingredient is hands down the farm fresh organic eggs from Whiffletree Farm. Their organic goldenrod, rich-flavored yolks are no comparison to the store-bought pale yellow yolks. We highly suggest using organic farm fresh eggs, whenever possible.
Hollandaise is a versatile sauce that can easily span multiple breakfast through dinner dishes. With four common ingredients, that you probably already have in stock, it has the potential to be your next family favorite sauce.
My mom, Julie Ann Stevens Lynch, whom the cafe is named after, enjoyed making hollandaise for special occasions. She would use a few shortcuts, like using a blender, that we do not recommend. My mom loved dousing asparagus and eggs Benedict with hollandaise and my dad, brothers, and I absolutely adored devouring it. Our family has such fond memories of my mom in our kitchen making her hollandaise sauce. She would carefully prepare the sauce with such delight and was always so jovial as she watched each one of us lick our plates clean. We would unceasingly joke that we had, “hollandaise with asparagus” instead of, “asparagus with hollandaise". During the creation of the Hidden Julles Cafe, my brothers and I, all agreed that mom’s hollandaise sauce was a definite must to incorporate. We are elated to share this family favorite with you.
Yield: Six Servings
Ingredients (see picture)
6 egg yolks
4 ounces (1 stick) of butter
1 tablespoon of freshly squeezed lemon juice
1/4 teaspoon Himalayan pink salt
Directions
On medium-low heat, place the butter in a skillet
Note: Clarifying the butter takes about 15-20 minutes. You want to separate the oil from the natural fat in the butter until it gets a crisp hardened fat on top. (see picture)
With a spoon, skim and dispose of the fat on top of the butter
Let the rest of the butter cool to room temperature
Note: Using hot butter will cook the egg yolks
Separate the eggs and whisk the yolks in a bowl to a lighter shade of yellow
Slowly whisk in the butter
Slowly whisk in the lemon Juice
Add in the salt
Taste mixture for the desired flavor
Note: It’s preferred to set the flavor now before the tempering occurs
Place mixture in metal or glass bowl and double boil over medium heat
Move the whisk from side to side to clear the bottom and sides
Note: Do not whisk or mix the mixture
Once you see some eggs beginning to cook, remove the bowl from the boiler and continue to whisk from side to side to clear the bottom and sides for 3-5 minutes
Move the whisk in a circular motion in the center of the mixture
Note: It is at the right consistency when you can make a complete rotation and see the outline of the circle. (see picture)
Test the sauce by dipping the back of a spoon in the sauce. You will want it to coat the spoon and barely drip. (see picture)
Enjoy your hollandaise!
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