Cooking With my Favorites - A Teapot Full of Hollandaise

It's time for another installment of "Cooking with my Favorites", and yes, it's all about the P-17 double boiler insert again.  :-)   Maybe I should refer to it as a Bain Marie this time...   Either way, it really is one of the most handy pieces to have in your collection.

Then again, so is the little mini 3 cup teapot; especially in this case.

Today it's all about France... or at least my sauce is all about France.   It's one of the infamous "mother" sauces of classic French cuisine.  Hollandaise, to be exact.  It's surprisingly easy to do and proof positive that not only does Corningware do Italian in a big way, it can also conquer the most fastidious French Cuisine with ease.

Sauce Hollandaise

4 large Egg Yolks
1/2 tsp Salt
1/4 tsp Sugar
Pinch of Cayenne
1 TB Lemon Juice, divided
12-14 TB unsalted Butter

Corningware 2 1/2 quart Saucepan (P-2 1/2-B)
Corningware Double Boiler Insert (P-17-B)
optional - Corningware 3 cup Teapot (P-103)

Bring 1 1/2 cups of water to a simmer in the 2 1/2 quart saucepan (P-2 1/2-B).

Meanwhile, combine Egg Yolks, Salt, Sugar, and Cayenne in the Double Boiler Insert (P-17-B).

Whisk until well combined and the mixture becomes pale.

Whisk in 1 tsp of the Lemon Juice.

Slice up the butter into 1 TB chunks, so you are ready to finish the sauce.

That means have 2 TB in reserve, just in case you need 14 TB instead of 12....  It happens sometimes.

When the water in the 2 1/2 quart saucepan (P-2 1/2-B) begins to simmer, place the P-17-B double boiler insert over the simmering water.

Whisk continuously until the mixture begins to thicken.

Remove the Double Boiler Insert (P-17-B) from the simmering water and place on a pot holder.
Reduce the flame on the 2 1/2 quart Saucepan (P-2 1/2-B) to Low.

Begin adding the butter, 1 TB at a time, whisking well after each addition, until it has melted completely into the Egg Yolk mixture before adding the next chunk.

After you have added about 6 TB of the Butter, move the Double Boiler Insert (P-17-B) back over the water in the 2 1/2 quart saucepan (P-2 1/2-B) and continue adding the remaining butter, 1 TB at a time, whisking constantly.

When you have incorporated the last of the butter, whisk in the remaining 2 tsp Lemon Juice to finish the Hollandaise.

In order to keep the Hollandaise warm, I suggest moving it to the 3 Cup Teapot (P-103).  As a bonus, it allows for easier pouring of the sauce as well.

Place the 3 cup Teapot (P-103) down into the warm water in the 2 1/2 quart Saucepan (P-2 1/2-B)

If there will be a long wait before use, insert a whisk (to mix the sauce later) and cover with the lid to hold the warmth in.

And just what do you do with Hollandaise?

A plate full of Eggs Benedict, of course. (though some roasted asparagus would have been nice too)

If, by some strange happenstance, you actually have Hollandaise left over (yeah, right) you can move it to a ramekin and cover on the surface with plastic wrap before storing in the refrigerator.

This stuff makes an AWESOME replacement for Mayonnaise on your sandwich or Butter on your toast.   I'm Just Sayin'

Where is your Corningware??
~~

P.S.  Don't forget to enter the "Sidekickin' it Old School" giveaway...  Entries must be received before Sept. 30, 11:59 PDT