Hollandaise sauce

• 14 egg yolks
• 2 lb clarified butter (or 1qt)
• 2 tbsp water
• 2 tsp salt
• 2 tsp Salsa Que Si
• 2 tsp lemon juice

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• In a bowl, whisk the egg yolks and water together. Over a medium to high heat (on top of the plancha), Cook the yolks until you begin to see ribbons form in the yolks.
• If the yolks become too thick, add a little warm water to thin out. Be careful not to add too much water.
• Once the yolks are cooked, remove from heat and place on the table over a wet towel below it. This is to keep the bowl in place while you whisk in the clarified butter.
• Begin to whisk continually while pouring the clarified butter slowly into the cooked egg yolks. If and when the yolk mixture becomes too thick, add a teaspoon of hot water to thin it out.
• Once all of the butter has been incorporated, pass the hollandaise through a fine chinois using a ladle to push everything through. Add the salt, tabasco, and lemon juice and taste.
• Add more salt to taste.

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