{"id":1479,"date":"2018-05-06T14:16:47","date_gmt":"2018-05-06T21:16:47","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1479"},"modified":"2018-05-06T14:16:47","modified_gmt":"2018-05-06T21:16:47","slug":"hollandaise-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/06\/hollandaise-sauce\/","title":{"rendered":"Hollandaise Sauce"},"content":{"rendered":"<h6 style=\"text-align: center\">Escoffieronline<\/h6>\n<p>What can we say about hollandaise sauce that everyone else doesn\u2019t know? It\u2019s delicious. It\u2019s incredibly rich. It\u2019s something you wish you could have for breakfast, lunch and dinner every day but probably shouldn\u2019t because it could quite possibly kill you. And it\u2019s for good reason. With a delicate but scrumptious composition of some protein-packed egg yolks, gobs of melted butter, a touch of lemon and a smidgen of salt and pepper, it\u2019s what we\u2019d call totally loaded in the culinary world. Throw it on potatoes, some ham, poached eggs and English muffin a la eggs benedict or smother your choice of veggies in its glowing golden gloriousness. Whatever your choice, hollandaise sauce will be sure to compliment it. It\u2019s also one of Escoffier\u2019s five mother sauces, the ones that all sauces from the 1800s out were based off of. So you know it\u2019s an important recipe to have in your arsenal. The only slight downside is the process of making it, which is very temperature and time sensitive and can be ruined in a blink of an eye. However, we\u2019ve got a solution for that.<\/p>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">fl oz white vinegar<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">fl oz water<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">egg yolks<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz clarified butter (heated to 125\u00b0F)<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Lemon juice to taste<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Cayenne pepper to taste.<\/span><\/li>\n<\/ul>\n<p>Combine yolks, water and vinegar.<\/p>\n<p>Cook quickly over a double boiler until yolks are lighter in color and a ribbon consistency, then remove from heat.<\/p>\n<p>Heat clarified butter to 125\u00b0F.<\/p>\n<p>Slowly add butter to yolks, whisking constantly. Add a few drops of lemon juice is sauce seems to thick.<\/p>\n<p>Season to taste with salt, cayenne and lemon juice.<\/p>\n<p>Hot hold at 125\u00b0F for 1.5 hours maximum<\/p>\n<p>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Escoffieronline What can we say about hollandaise sauce that everyone else doesn\u2019t know? It\u2019s delicious. It\u2019s incredibly rich. It\u2019s something you wish you could have for breakfast, lunch and dinner every day but probably shouldn\u2019t because it could quite possibly kill you. And it\u2019s for good reason. With a delicate but scrumptious composition of some protein-packed egg yolks, gobs of melted butter, a touch of lemon and a smidgen of salt and pepper, it\u2019s what we\u2019d call totally loaded in&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2018\/05\/06\/hollandaise-sauce\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1479","post","type-post","status-publish","format-standard","hentry","category-general"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1479"}],"version-history":[{"count":0,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1479\/revisions"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1479"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}