Hollandaise sauce #4

Yield: 4 Servings

Measure Ingredient
½ cup Butter
2 Egg yolks; well beaten
¼ teaspoon Salt
1 dash Cayenne pepper
1 tablespoon Lemon juice

From: mike.henley@... (Mike Henley) Date: 15 Sep 1994 18:36:22 -0400 METHOD 1: Divide butter into 3 portions. Place egg yolks with ⅓ of the butter in top of a double boiler over hot (not boiling) water. Beat constantly with a wire whisk; when butter melts add another butter portion, and, as mixture thickens, add remaining butter, beating constantly. As soon as mixture is thickened, remove from heat and add seasonings and lemon juice. Should sauce separate, beat in two tablespoons of boiling water, drop by drop. Makes

¾ cup.

METHOD 2: Melt butter in top of double boiler. Add to egg yolks gradually, stirring constantly. Return to double boiler and cook over hot water until thickened, stirring constantly. Remove from heat and stir in salt, cayenne and lemon juice. Sauce may be prepared 30 to 45 minutes before serving and kept hot by covering and placing pan in hot (not boiling) water.

METHOD 3 (With Water): Cream butter, add egg yolks one at a time, blending each one in thoroughly. Add remaining ingredients and beat. Just before serving add ½ cup boiling water gradually, beating constantly. Cook over hot water, stirring constantly, until thickened. Serve at once.

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