{"id":16249,"date":"2018-11-30T08:20:46","date_gmt":"2018-11-30T15:20:46","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=16249"},"modified":"2020-09-04T13:13:08","modified_gmt":"2020-09-04T20:13:08","slug":"basic-hollandaise","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/basic-hollandaise\/","title":{"rendered":"Basic Hollandaise"},"content":{"rendered":"<p>This is technically a good recipe, but I like my recipe better.&nbsp; It&#8217;s easier and tastes almost as good.&nbsp; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/hollandaise\/#Grandpa8217s_Recommendation\">CLICK HERE<\/a>.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>1 Shallot or onion<\/li>\n<li>1 tsp peppercorns<\/li>\n<li>2 TBL EVOO<\/li>\n<li>1 ice cube (or a bit of crushed ice is even better)<\/li>\n<li>4 egg yolks \u2013 pasteurized only &#8211; Save the whites for something else<\/li>\n<li>2 TBL buttermilk<\/li>\n<li>1 tsp cornstarch<\/li>\n<li>1 stick (8 TBL) cold butter &#8211; cut into tabs<\/li>\n<li>1 tsp white vinegar<\/li>\n<li>Salt to taste<\/li>\n<li>1 bay leaf<\/li>\n<li>Juice of 1 lemon<\/li>\n<li>Pinch of cayenne pepper<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Simmer shallots and peppercorns in the EVOO for about 5 minutes.<\/li>\n<li>Let the oil cool slightly, then add an ice cube to speed up cooling.<\/li>\n<li>Strain out all of the solids. Discard solids and set oil aside.<\/li>\n<li>Separate eggs &#8211; Keep whites for an omelet tomorrow<\/li>\n<li>Beat yolks<\/li>\n<li>Add oil into the yolks. TEMPER them together if your oil is still very warm<\/li>\n<li>Add bay leaf<\/li>\n<li>Mix egg yolks and corn starch into buttermilk<\/li>\n<li>Whisk it all together until it starts to get foamy and lighten in color<\/li>\n<li>Place all of the above in a double boiler<\/li>\n<li>Put in cold tabs of butter into egg mixture, whisking as you go to emulsify the butter.&nbsp;&nbsp; DO NOT rush this step.&nbsp; Add another tab of butter when the first one melts.<\/li>\n<li>Bring up to heat slowly. If the mixture becomes too hot the eggs will clump and cook.&nbsp;&nbsp; If this happens, just strain the clumps out before serving. There is, however, no going back.&nbsp; NEVER EVER BRING THE TEMPERATURE HOTTER THAN 135\u00ba<\/li>\n<li>Add salt to taste, lemon juice, and a pinch of cayenne<\/li>\n<li>It is ready when it starts to thicken<\/li>\n<li>You can remove your double boiler from the heat and add in two ice cubes for 15 seconds, then remove them.&nbsp; This stops the cooking.<\/li>\n<li>Put the double boiler back on and cover it. This will keep it warm until you are ready to use it.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is technically a good recipe, but I like my recipe better.&nbsp; It&#8217;s easier and tastes almost as good.&nbsp; CLICK HERE. INGREDIENTS 1 Shallot or onion 1 tsp peppercorns 2 TBL EVOO 1 ice cube (or a bit of crushed ice is even better) 4 egg yolks \u2013 pasteurized only &#8211; Save the whites for &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/basic-hollandaise\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Basic Hollandaise&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,210],"tags":[],"class_list":["post-16249","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=16249"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16249\/revisions"}],"predecessor-version":[{"id":20058,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/16249\/revisions\/20058"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=16249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=16249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=16249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}