#hollandaise

Foolproof hollandaise and troubleshooting. Classic recipe: 3 egg yolks, 1 tbsp lemon juice, 10 tbsp clarified butter (warm), cayenne, salt. Method: 1. Whisk yolks with lemon in bowl over simmering water. 2. Slowly drizzle butter while whisking constantly. 3. Thicken to coat spoon. Remove from heat. Fix broken sauce: 1. New bowl, 1 tbsp warm water. 2. Slowly whisk in broken sauce. 3. Emulsion reforms. Temperature critical: 145-150°F. Uses: eggs Benedict, asparagus, salmon. Explain emulsion science and egg yolk lecithin.