Joanne woodward's hollandaise sauce

Yield: 1 Servings

Measure Ingredient
3 larges Egg yolks
3 Wooden spoonfuls cold water,
(about 5 tbsps.)
¼ teaspoon Salt
Pepper to taste
⅔ pounds Salted butter, cut in small
Bits, at room temp
1 tablespoon Fresh lemon juice (about)

Place egg yolk and cold water in small crock or top of a double boiler; beating with wire whisk or wooden spoon. Place bowl or upper half of double broiler over lower half of double boiler filled with hot, not boiling water. Lower heat, than add salt and pepper to yolk-water mixture. Cook, stirring constantly until mixture begins to coat spoon. Remove from heat, keeping bowls over hot water. Bit by bit, add butter to sauce, stirring constantly after each addition to make a thickened, smooth sauce. Lastly, beat in lemon juice. (Sauce can be made in advance by placing in pan of lukewarm water or near the faint heat from a gas pilot light). Serve warm with artichokes or asparagus.


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