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Easy Hollandaise Sauce
Ingredients:
6-8 oz butter 3 Tsp fresh lemon juice 3 Tsp water 1/2 tsp salt 3 eggs Directions: Right before serving, melt the butter in a small saucepan (warm, but not bubbling hot). Combine the lemon juice and water in a small saucepan. Bring to a simmer and add the salt. Meanwhile, place one egg and two yolks in a small saucepan. Vigorously beat with a wire whisk for a minute or so, until eggs are pale and thick. Put the yolk mixture over moderately low heat and whisk in the hot lemon juice a little bit at a time. Continue whisking, not too fast, reaching all of the bottom and corners of the pan, until you have a foamy warm mass. Remove from heat just as you see a wisp of steam rising. (Do not overheat or the egg yolks will coagulate.) Immediately start beating in the warm butter a little bit at a time, to make a thick, creamy, light yellow sauce. Taste for seasoning, adding salt, pepper, and more lemon juice to taste.  Recipe Summary: Yield: 1 1/2 cups Rating: 5 of 5 stars Comments: Other recipes by White Rose Inns: Fruit Stuffed Brie Wheel Vegan Tofu Scramble Shrimp Egg Foo Yum Mediterranean Omelet Tazmanian Toffee Crunch (Chocolate Almond Brittle) Mocha Pecan Pie Gingered Pineapple Salsa With Toasted Coconut Fruit Vinaigrette Thai Peanut Sauce Mint Couscous Chickpea Stew With Spinach And Tomatoes Eggs Monterey Guacamole Apricot-ginger Sauce Wisconsin Beer Cheese Soup Caribbean Chocolate Bananas | |
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