Hollandaise
Serves:
6
Chef:
Irv Miller
Ingredients:
3 large egg yolks
12 ounces unsalted butter, clarified
2 tsp. lemon juice, fresh-squeezed
1/8 tsp. cayenne pepper
1 Tbsp. tepid water
12 ounces unsalted butter, clarified
2 tsp. lemon juice, fresh-squeezed
1/8 tsp. cayenne pepper
1 Tbsp. tepid water
Instructions:
Pour water into base of double boiler, bring to a boil, and reduce temperature to a simmer. Place egg yolks and tepid water into top bowl of double boiler. Place top bowl over simmering water. With a balloon whisk, briskly whisk egg yolk and water mixture over low heat until ribbon stage is reached (about 5-7 minutes). Slowly add clarified butter while whisking. Add fresh-squeezed lemon juice and cayenne pepper. Add a few more drops of water if too thick.
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Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com