Hollandaise Sauce

Makes about 2.5 cups

2 C (4 sticks) butter

5 egg yolks

2 T white wine

4 dashes of Tabasco sauce

juice of 1.5 lemons

1 T finely chopped parsley

kosher salt and white pepper to taste

 

Clarify the butter by melting it in a sauté pan; skim off and discard the foam. Spoon the clear butter off the milk solids which settle to the bottom.

Whisk the egg yolks, white wine, Tabasco sauce, lemon juice, and parsley in a double boiler or metal bowl placed over a saucepan of boiling water. Cook until the mixture is almost triple the original volume and pale yellow; remove from the heat during the cooking period if necessary to avoid scrambling the eggs. Remove from the heat and add the clarified butter very gradually, whisking until thick and creamy. Season with kosher salt and white pepper.