Yield: 50 – 2 ounce servings
Ingredients and Directions
Whisk together the water and dried egg yolk in a stainless steel bowl until well-combined.
Whip heavy cream to a stiff peak.
- 5.5 oz. water
- 12 oz. liquid egg yolk
- 3 oz. lemon juice
- 2 lb. melted butter
- 0.3 oz. Kosher salt
- 0.04 oz. black pepper
- 3 lb. heavy cream
- Total approximate weight: 6 lb., 5 oz.
- Hollandaise Sauce:
Place the egg and water mixture over a double boiler at approximately 180° F and whisk continuously the egg mixture until glossy, thick and smooth. Remove from the heat and slowly whisk in the butter. Do the same with the lemon juice and seasonings. Return to the heat and bring this mixture up to 135° F.
- Mousseline Sauce:
Fold the stiff whipped heavy cream using a whisk into the hollandaise with an over and under motion until completely incorporated. Reserve for service covered.
- Serving Suggestions
Serve with rice pilaf and a blend of zucchini & summer squash.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.