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Hollandaise
Joe from Westmont, Illinois is overcooking his eggs and cannot hold his hollandaise together.
Recipe
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- 2 Eggs
- 1/3 Cup chardonnay
- 1 Pound unsalted butter
- 4 Ounces clarified butter
- 1 TSP water
- ½ TSP lemon juice
- Salt and white pepper to taste
- 1 Pinch of cayenne pepper
Procedure: Place eggs in a bowl over a double boiler and whisk while stirring in white wine and lemon juice. If the eggs start to cook be sure to take off the heat. Slowly whisk in the clarified butter and season with salt, white pepper, and cayenne.