Yield: 1 Servings
|2 eaches||Egg yolks|
|2 teaspoons||Lemon juice|
Place yolks in 2 cup measure. Beat until well blended.
Add lemon juice. Beat again. (or vinegar) Add water. Beat well.
Cover bowl or cup with saran (or a plate) and heat in micro until the surface of the egg yolk begins to heave. Count 8 or 10 seconds, remove the cup (bowl) and beat vigorously with a clean whisk until smooth. Discard whisk, quickly return to micro and heat again until it starts to heave.
Count 8 to 10 seconds again, remove and beat with clean whisk until smooth.
For standard Hollandaise recipe making about ⅔ to 1 cup of sauce you need 3 yolks instead of the standard 2. I counted 6 seconds in my MW (700W) for 2 yolks..⅘ seems ok for 3. Increase lemon juice to three tsp and water to three tbsp.
Harold McGee's (author of "On Food and Cooking") method of pasteurizing eggs prior to using them in dressings where raw eggs are required. I use this method regularly when making Hollandaise or a Caesar salad dressing.
AUTHOR: Harold McGee FROM: Barrie Joel Lax SOURCE: Food and Cooking DATE: /94 COMMENTS: Works well.