INGREDIENTS

INSTRUCTIONS

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
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