- 3 Egg yolks
- 1 – 2 Tsp of vinegar
- Approximately 1 cup of unsalted butter
- Seasoning (cayenne, garlic powder, salt, and pepper)
- 1 Chicken breast (sliced in half)
- 3 White or button mushroom
- Similar to my other On-the-spot recipes, the use of spices and herbs is dependent on your preferred flavor direction. My go-to flavor revolves around spices that contain some sort of heat such as, cayenne or Cajun. In this recipe, feel free to select your choice of spices. Read more below to know when in the cooking process it is appropriate to put the spices.
Use these Tips and Tricks to impress your guest!
- Torch your hollandaise sauce. We torch hollandaise sauce for two reasons. First, torching shows the expertise of the chef and reinforces trust to the customer. A proper hollandaise should NOT split when torched or broiled. When a hollandaise sauce splits, this means that the butter content splits from the hollandaise body. You would literally see the split between the egg yolk body and melted butter. A proper hollandaise, a non-split, demonstrates a chef’s patience and expertise in sauce making, and, hence, reinforces customers’ confidence on their food. Second, torching hollandaise gives a flavor complexity in the sauce. Once you taste a torched hollandaise sauce, you will discover how plain a non-torched hollandaise sauce could be.
- Avoid overheating the butter and splitting the milk content from the butterfat itself. If you do so, then you have yourself a clarified butter (the oil that floats on top of the milk solids – you will see). You could definitely use this clarified butter as a substitute. However, I prefer using the whole melted butter instead of just clarified butter as your sauce tastes creamier, in my opinion.
- If your hollandaise sauce splits or does not look ‘good’ in general, add a TINY amount of warm water and whisk. See if it makes a difference.
- Melt butter on low heat. As the butter is heated and melted, I add my spices. In this specific recipe, I added garlic powder, cayenne, salt, and pepper to impart flavor. I added the spices at this stage, because warm/hot butter will release the ‘oil’ or aroma from the spices.
- Heat bain marie on medium and whisk in egg yolks and vinegar. Whisk until you form a velvety appearance. Be careful not to scramble the egg yolks. Constantly remove your bowl off the heat and on the heat to control the cooking.
- Set aside, and slowly pour melted butter on your egg yolk while whisking constantly. I also add some more of my spices at this stage. Continue this until you reach a creamy/velvety state. You will notice that your whisk leaves a trail, this is how you know you’re done.
- Grill your chicken and mushroom as per usual. Do not forget to season.
- Assemble. (See pictures on the right). Spoon in sauce on the chicken and torch until brown.
- I used hollandaise sauce as my ‘vinaigrette’ to my spinach. So no need to make salad dressings.