Are You Ready?



I go to brunch with my dear friend Jonas, alot! He is one of my best food friends. Both of us are afraid of [almost] nothing when it comes to food, so it makes perfect sense that we share this great love. He judges a brunch-site using one simple guide line: the Hollandaise. I go in and out of phases of making this for myself. Being that I live alone I usually eat it all!
In honor of my dear friend Jonas, and to the hunt of chasing the perfect Hollandaise...
It is imperative that the recipe be followed EXACTLY in order to achieve the perfect Hollandaise sauce. I usually am very game for changing stuff around; however, this is not the time or place! The chemistry of Hollandaise is very specific and exact. For instance, if you use black pepper or just use melted butter than [you are an ass!] and you are just making a mediocre Hollandaise! So, stop "pretending" that you make the best Hollandaise and follow the directions. If you do: I promise "You will be sprung for life!"

In a small bowl liquefy about 10-12 Tablespoons of *ghee* in the microwave.

*Refer to Cherrie's article "The Golden Elixirs Part 2. Click on her picture on the sidebar on the right for complete instructions on how to make ghee.*

In the top of a double boiler or in a bowl large enough to fit on top of a pot of simmering water:

Whisk the yolks of 3 extra large eggs with 1 Tablespoon of water until the yolks are light.

Place on top of double boiler or pot with simmering water.

Whisk yolks until they start to thicken. This should take about 3-6 minutes.

Take off of the heat. Whisk in the melted ghee slowly pouring the ghee in a slow-steady stream constantly whisking. After you have incorporated all of the ghee add 1-2 teaspoons of fresh squeezed lemon juice*, 3-6 drops of Tabasco, a pinch of white pepper and sea salt.

*I would rather you use the juice of a lime than to not use fresh squeezed citrus. This acid thing is very important, so if you need to use lime instead of lemon: start with just 1 teaspoon adding 1/4 of a teaspoon more at a time as necessary.

Viola! There is it...and, that is how to make the world's best Hollandaise!

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