Wednesday, May 12, 2010

Classic Hollandaise Sauce

Hollandaise Sauce

Stir 2 egg yolks, slightly beaten, and 2 tablespoons lemon juice vigorously and set aside.


Cut 1/2 cup of cold, salted butter into 8-12 chunks.
Add water to the bottom of a double boiler (don't let it touch the top pan) and bring to a slight simmer. Add a couple chunks of butter to the top of the double boiler and let it melt.
Stir in the egg mixture and blend well with a whisk.
Continue to stir and slowly add the rest of the butter chunks.
Be sure butter melts slowly; this gives eggs time to cook and thicken sauce without curdling.
Sprinkle with a dash of paprika. Serve hot or at room temperature.
Note: if you don't have a double boiler, you can try this on direct - but extremely low - heat.
from Better Crocker's Cookbook

Another note: Using frozen egg yolks does NOT work!

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