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Hollandaise Sauce(Fool proof recipe for perfect consistency and texture)

Preparation Time: 1/2 hour
Number of Servings: 6-8

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3 egg yolks
3 T water
3/4 C Clarified, unsalted butter
Salt to taste
Lemon juice to taste
Cayenne Pepper to taste

Directions:  Whisk water, salt, and egg yolks in heavy sauce pan over LOW heat. Whisk constantly until mixture thickens and leaves trail in sauce pan. Remove from heat occasionally to let mixture cool down. (I touch side of pan to insure it isn't more than just warm). (If yolk curdles it was too hot. Add egg yolk and keep going). When thickened, remove from heat and continue to whisk for a minute or so, then, DROP by Drop add butter until two until you have added about three t of butter, then add rest in very thin stream continuing to whisk all the time. When butter is absorbed taste for salt, add lemon juice to taste and cayenne pepper to taste. This will keep warmed on double boiler about 1/2-3/4 hour. Serve warm.

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Submitted By: Jim Macy of Tollhouse, CA
Email/Web Site:
Date Submitted: 2/20/2010 9:44:35 PM


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