Hollandaise SauceSubmitted by: UNIQUECHAR
IntroductionSimple and quick to make! Simple and quick to make!
3 Egg Yolks
1 to 2 Tbls. Lemon Juice
Pinch of salt
1/2 lb. (2 sticks) butter, melted
White Pepper, to taste
2. Set the pan over VERY LOW heat, or over simmering water in the lower pan of the double boiler. Begin whisking immeadiately. Continue to whisk until the egg mixture just begins to thicken. The sign of this, is that the wires of the whisk will begin to leave "thacks" in which you can see the bottom of the pan.
3. Remove pan from the heat and begin to dribble in the melted butter, whisking constantly. Incorporate all the butter, but leave the milky residue behind.
4. Add white pepper to taste and a spoonful or two of additional lemon juice if you like.
The sauce will keep, covered in a warm (NOT HOT) place for at least 30 minutes.
DO NOT REHEAT!
Makes about 1.5 cups.
12, 1/8 cup serving size.
AMAZING on top of steamed asparagus!
Number of Servings: 12
Recipe submitted by SparkPeople user UNIQUECHAR.