Not for the reason you think, but one of taste, because I do not like eggs. I can cook them, add them as ingredients to recipes, hard boil them or throw them at someone who drives me crazy, but I will not eat them.
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I think it goes back to a day in my childhood when my mother made them for me and I got really sick.
The first key to a good sauce is starting with quality butter because it's made by an emulsion of melted or clarified butter, and acid such as lemon juice or vinegar with partially cooked eggs.
Melted whole butter provides a rich foundation, imparting a creamy flavor that goes best with meat, vegetable, fish and egg dishes. Clarified butter gives a stiffer, more stable sauce that can stand up to heat a bit and take browning in an oven to finish a dish.
The second key to a perfect hollandaise is what the French call "mise en place," or everything in its place. You must have all your ingredients ready to go because this sauce is made in one step and is quite fragile.
Butter must be warm at about 145 degrees but not too much hotter or you will cook the eggs when you combine them with the butter.
Lastly, a quality acidic addition such as lemon juice or vinegar blends well with the sauce, so make sure what you choose is as fresh as possible. I prefer adding a few drops of hot sauce and a dash of Worcestershire sauce, but in the end, that decision will be made by you when you create your own hollandaise.
This sauce is straight from the Culinary Institute of America — with a twist of spice from my pantry.
I give you hollandaise — Chef Scott style.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va.
3 ounces apple cider vinegar (See cook's note)
3/4 teaspoon cracked black peppercorns
3 ounces filtered water
8 egg yolks, fresh, no whites
18 ounces melted or clarified butter at 145 degrees
1/2 ounce lemon juice, freshly squeezed
1 dash Worcestershire