Lunchbreak: Monti’s cheddar cheese hollandaise sauce

Monti’s Authentic Philly Cheesesteak Restaurant
4757 N. Talman Avenue

Monti’s Cheddar Cheese Hollandaise Sauce

3 egg yolks
1 tsp white wine
1 tsp lemon juice
1 pinch cayenne pepper
1 cup clarified butter, slowly drizzled in
3 oz Wisconsin aged cheddar cheese grated

Melt and clarify 1/2 pound of butter. Create a double boiler with a pot of water. Separate yolks into a stainless steel bowl, add the white wine, lemon juice, cayenne and whisk vigorously together over the double boiler until the yolks are warmed to 125 degrees or gently coddled. (Do not overcook the yolks). Slowly add the butter to the yolk mixture. It is important to have the temperature of the butter and eggs to be the same, 120-125 degrees. Whisk until butter is all emulsified. Then fold in the grated cheese.

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