Holly Hill Hollandaise
recipe from Holly Hill Inn & photography by Talitha Schroeder
Equipment:
A sturdy pot,
a metal bowl that will fit in the pot without the bottom touching water,
a wire whisk,
measuring spoons and cupFresh eggs, from a local farm if possible,
lemon juice
water
clarified butter
kosher salt
cayenne
Process:
Have 1 cup warm clarified butter on hand in a measuring cup with a spout (in a warm place)
Bring 2” of water to a simmer in the pot.
In the metal bowl, whisk together 6 egg yolks and 1 tablespoon water.
Place bowl over pot and whisk eggs until warmed and thickened slightly. Whisk in 3 tablespoons lemon juice (at room temperature)
Remove from the stove and place a towel between the pot and bowl to make it sturdy. Continue whisking egg mixture while slowly drizzling in the clarified butter until the sauce has thickened and doubled in volume.
Adjust thickness and tartness of sauce as needed with additional lemon juice or water. At Holly Hill Inn, we like our Hollandaise on the lemony side. Finish with kosher salt and cayenne to taste. Hold in a warm spot until ready to serve.
Tips:
Do not let the water boil. • Do not let the bottom of the bowl touch the surface of the water. Keep everything warm (not hot) to the touch.
Too thick? Add some warm water (from your simmering pot!) or lemon juice
Too thin? Add some more butter or put it back on the heat
Is it starting to break? Don’t panic. Just pause on adding butter and focus on whisking intensely.
Is it fully broken? Add an egg yolk to a clean bowl and drizzle in your broken Hollandaise, whisking ferociously.
Finally, have the rest of your meal ready and enjoy your Hollandaise sauce as soon as possible!
Tastes good on:
Poached eggs • Crabcakes and other seafood • Roasted or fried potatoes • Asparagus, green beans, broccoli, Brussels sprouts • Beef tenderloin • Pretty much everything!
To clarify butter:
Heat one pound butter over low heat until bubbling and the foaming begins to subside. Remove from heat and skim the foam off the surface and discard. LIne a sieve with cheesecloth and place over a bowl or storage container.
Carefully pour or spoon the melted butter through the cheesecloth, being careful to leave the milk solids that are in the bottom of the pot (they can be discarded or added to baked goods.) Once cooled, clarified butter can be stored in the refrigerator for up to a month.
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Dreaming Up a Restaurant
Chef Ouita Michel dreamed of a restaurant. Inspired by culinary icons like Julia Child and Madeleine Kamman, and the intersection of Old World traditions and Southern cuisine, she aimed to open a slow and one-of-a-kind place in a world of fast and casual eating. A restaurant that would celebrate history, agriculture, family, poetry and art and be an expression of Kentucky.
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