Hollandaise
Author: Wyatt Brege
Chef Wyatt Brege
Ingredients:
- 1 Cup Egg Yolks
- 1 Tbsp Lemon Juice
- 1 Tbsp White Wine
- 1 1/2 Pound Butter (melted)
- tt Old Bay Seasoning (Standard)
Directions:
Whisk egg yolk, white wine, and lemon juice over a double boiler until thickened to proper consistency. Be sure to not over heat the egg mixture, as it can scramble and produce flan.
Slowly add in butter, assure you don't add it too quickly or it will break.
If too thick add a small amount of hot water.
Once the hollandaise has formed, season with Old Bay.