D
DrPepper
Guest
These days many of us are too busy to cook. While that may be true, I always like to cook a great meal once a week or so. One of the most widely known sauces by name is Hollandaise sauce. It's the sauce that goes with Eggs Benedict, but is great on many other foods. We use it with Asparagus.
It's not an easy recipe, and the egg yolks & butter add lots of fat. But if it's OK to eat ice cream once in a while, it's okay to use Hollandaise sauce too. Just don't eat it everyday.
Ingredients:
4 egg yolks
2 tablespoons water
1 1/2 cups melted butter
1/8 tsp white pepper
1/8 tsp cayenne pepper
1/2 tablespoon lemon juice
To make:
Bring water to boil in the bottom of a double boiler. Combine the egg yolks with the water in the top of a double boiler but not over heat yet. With a wire whip, beat vigorously for one minute. Place the top of the double boiler over the bottom of the double boiler. The bottom of the top of the double boiler should be over the boiling water and not touching the water. Continue to whip the sauce vigorously for 8 to 10 minutes until the Hollandaise Sauce is thick and creamy. Don't curdle the eggs and the temperature of the sauce should never be hotter that you can touch without burning you. When the sauce is done you'll be able to see the bottom of the pan between strokes and the sauce will slowly move to cover the lines made by the whip.
Take the pan off of the double boiler, and place on a dam cloth. Slowly add in the butter while whipping the sauce constantly. Season to taste with the white and cayenne peppers. The last step is to add in the lemon juice, so carefully stir the juice in. Serve immediate or keep over tepid water to keep warm. Serve the sauce warm.
Recipe makes 2 cups of Hollandaise Sauce.
It's not an easy recipe, and the egg yolks & butter add lots of fat. But if it's OK to eat ice cream once in a while, it's okay to use Hollandaise sauce too. Just don't eat it everyday.
Ingredients:
4 egg yolks
2 tablespoons water
1 1/2 cups melted butter
1/8 tsp white pepper
1/8 tsp cayenne pepper
1/2 tablespoon lemon juice
To make:
Bring water to boil in the bottom of a double boiler. Combine the egg yolks with the water in the top of a double boiler but not over heat yet. With a wire whip, beat vigorously for one minute. Place the top of the double boiler over the bottom of the double boiler. The bottom of the top of the double boiler should be over the boiling water and not touching the water. Continue to whip the sauce vigorously for 8 to 10 minutes until the Hollandaise Sauce is thick and creamy. Don't curdle the eggs and the temperature of the sauce should never be hotter that you can touch without burning you. When the sauce is done you'll be able to see the bottom of the pan between strokes and the sauce will slowly move to cover the lines made by the whip.
Take the pan off of the double boiler, and place on a dam cloth. Slowly add in the butter while whipping the sauce constantly. Season to taste with the white and cayenne peppers. The last step is to add in the lemon juice, so carefully stir the juice in. Serve immediate or keep over tepid water to keep warm. Serve the sauce warm.
Recipe makes 2 cups of Hollandaise Sauce.
