Ingredients

1 1/2 tablespoons Shallots, chopped

3/4 teaspoon Black peppercorns, cracked

3 fluid ounces Cider vinegar, or white wine vinegar

3 fluid ounces Water

6 fluid ounces Egg yolks (about 9

each), fresh or pasteurized

24 fluid ounces Unsalted butter,

melted or clarified, warm

1 tablespoon Lemon juice

2 teaspoons Salt

1/4 teaspoon White pepper, freshly ground

1 pinch Cayenne (optional)

1/4 cup chopped toasted pecans

Difficulty: 3 | Serves: 1
Executive Chef: John S. Rifkin CEC
Directions:

1. Combine the shallots, peppercorns, and vinegar in a small pan and reduce over medium heat until nearly dry. Add the water to the reduction and strain into a stainless-steel bowl.

2. Whip the egg yolks together with the reduction and place over simmering water. Cook,

whisking constantly, until the eggs are thickened and form ribbons when they fall from the whisk.

3. Gradually add the butter in a thin stream, whipping constantly, until all of the butter is

added and the sauce is thickened.

4. Taste the sauce and add lemon juice, salt, pepper, and cayenne, if desired, as needed. The sauce is ready to serve now. It may be held warm for up to 2 hours.

VARIATIONS:

Mousseline Sauce - Prepare a hollandaise sauce as directed above. Whip 5 fluid ounces of heavy cream to medium peaks and fold into the batch of hollandaise, or fold whipped cream into individual portions at the time of service.

Maltaise Sauce - Prepare a hollandaise sauce as directed above, with the following change: 1. Add 2 fluid ounces of blood orange juice to the reduction.

2. Finish the hollandaise with 2 teaspoons of grated or julienned blood orange zest and

1 1/2 fluid ounces of blood orange juice. Yield: 1 pint

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