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Hollandaise sauce

1/4 teaspoon peppercorns
2 tablespoons cider vinegar
4 tablespoons cold water
6 large egg yolks
2 cups clarified butter (or melted butter), warm
1 tablespoon fresh squeezed lemon juice
scant 1/8 teaspoon cayenne

Combine vinegar and peppercorns; reduce in a small saucepan until
almost all of the liquid has evaporated. Add the water to the
reduction; blend and strain.

Add the water and reduction to the egg yolks in a large metal bowl
over simmering water. Do not allow the bowl to touch the water.
Whip the egg yolks with a wire whisk, over the simmering water,
until the yolks form ribbons. Gradually add the clarified butter,
whipping constantly. Add the lemon juice and cayenne, and adjust
the seasonings to taste with salt and pepper. If necessary, place
the bowl in a pan of warm (not hot) water until served. When ready
to use the sauce, beat evenly with wire whisk for 30 seconds until
smooth.

Keep the sauce warm in a bain marie (warm water bath) or a Thermos.
Do hot hold for more than 90 minutes; if you need to hold the sauce
longer, discard the old one after 90 minutes and make more.


MALTAISE SAUCE

To 1 quart of Hollandaise, add 2-4 fluid ounces orange juice, from
blood oranges if possible, and 2 teaspoons grated orange zest.


MOUSSELINE SAUCE

Whip 1 cup of heavy cream until it forms stiff peaks. Fold into 1
quart Hollandaise. For other quantities, maintain a 1:4 ratio of
whipped cream to Hollandaise. Can be flavored further with herbs,
juices, etc.

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