I was making some low carb / keto yeasted buns which call for 3 egg whites. So I had 3 egg yolks leftover, and decided to make hollandaise sauce with it.
Directly heated my stainless steel lined Faulk Culinair solid copper 1.4 qt saucier with a medium flame. Whisked up the egg yolks with 1 tbsp of water per egg yolk. Heated to the right temp/frothiness. This is called a “sabayon”.
Added 1 1/14 sticks melted butter. Whisked it up. Addded a bit of black pepper and lemon juice. Salted to taste, yum!
I love this pan, it’s a trial piece… cost me like $120 back in 2010… I think it’s like $140 now. I got it for delicate sauces like this because of it’s even response to heating and cooling.
