For some reason, I got it into my head that I wanted to make Hollandaise. So using the ever faithful Alton Brown's recipe from the Good Eats episode Hittin' The Sauce from Season 8, I dived in, perhaps to my detriment. I think I would like to master all of the "Mother Sauces", but I think I've had enough of them for another few months.
4 small egg yolks
1 tbsp water
1/4 tsp sugar
2 tbsp lemon juice
1/8 tsp white pepper
1/4 tsp salt
01. Whisk egg and water in a bowl until smooth, about 30 seconds, and place over some simmering water in a pot. Do not allow the bottom of the bowl touch the water.
02. Add in the sugar and continue to whisk over the simmering water, until it becomes lighter in colour, about 3 to 5 minutes. Don't stop whisking.
03. Remove from the heat.
04. Beat in the butter, one cube at a time. If there is not enough residual heat, place back over simmering water for a moment.
05. When the last of the butter is whisked into the emulsion, add the salt, pepper and lemon juice, and whisk in.
06. Serve immediately over your dish :)
Unfortunately, I didn't go far enough on step 2, and had my heat too high on my simmering water, resulting in a splitting sauce. But, you live and learn!
I enjoyed mine over baked salmon, you could also serve it over poached eggs to make Eggs Benedict.