Sauce hollandaise

Yield: 8 Servings

Measure Ingredient
1 teaspoon Lemon juice
1 tablespoon Cold water
\N \N Salt and white pepper
½ pounds Soft butter
4 \N Egg yolks
\N \N Lemon juice

Combine lemon juice, water, salt and white pepper in the top of a double saucepan or bain-marie. Divide butter into 4 equal pieces. Add the egg yolks and a quarter of the butter to the liquid in the saucepan and stir the mixture rapidly and constantly with a wire whisk over hot, but not boiling, water until the butter is melted and the mixture begins to thicken. Add the second piece of butter and continue whisking. As the mixture thickens and the second piece of butter melts, add the third piece of butter, stirring from the bottom of the pan until it is melted. Be careful not to allow the water over which the sauce is cooking to boil at any time. Add rest of butter, beating until it melts and is incorporated in the sauce. Now remove top part of the saucepan from the heat and continue to beat the sauce for 2 to 3 minutes longer. Replace saucepan over hot, but not boiling, water for 2 minutes more, beating constantly. By this time the emulsion should have formed and your sauce will be rich and creamy. 'Finish' sauce with a few drops of lemon juice, strain and serve. If at any time in the operation the mixture should curdle, beat in 1 or 2 tablespoons cold water to rebind the emulsion.

Recipe: "Great dishes of the World" - Robert Carrier MMed IMH Georges' Home BBS 2:323/4⅖

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