NEVER-FAIL HOLLANDAISE SAUCE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
½ c. butter (not margarine) 1 ½ T. lemon juice3 egg yolks 4 T. boiling water¼ t. salt cayenne pepper
A few words: hollandaise sauce takes a little tender loving care, so follow these directions precisely and it should come out. Some notes: keep stirring your sauce, use a wooden spoon or whisk, use the ‘double-boiler’ method and take care not to set the pot with the sauce directly in the hot (not boiling) water.
To start: place a larger, deep pot with about 2-3 cups of water over a medium flame. Cover this pot with the one you intend to use to make the sauce in. This pot should not touch the surface of the water. If using regular pots, these hints may help: set a metal cup, with a little water in it, inside the larger pot and rest your smaller pot on top of it. This will prevent tipping or spills. Or, use a pot with two handles and suspend it on the rim of the larger pot.
Begin boiling a small pot with water and have it on hand. Keep the water boiling for it will need to be very hot when you need it.
Once the water is almost to its boiling point, separate out the egg yolks and beat them. Place the sauce pot or bowl over the boiling water, not touching the surface, and beat until they begin to thicken a little. Slowly add one tablespoon of the boiling water and beat again until the yolks begin to thicken. Then continue to add, slowly, three more tablespoons of hot water. Keeping the yolks hot will help them to thicken, hold the bowl over the boiling pot with water.
Meanwhile, in a small pan, melt the butter over a very low flame. Once the butter has melted, add the lemon juice or sherry, stirring it in slowly. Remove from the flame once it is heated.
Slowly beat the melted butter mixture into the egg mixture. Add a dash of cayenne pepper and beat until the sauce is thick. Serve. This recipe is to make only 1 cup of sauce because it will need to be used right away. This sauce is great over cooked vegetables, broiled or roasted meat, or sourdough bread.
Number of Servings: 4
Recipe submitted by SparkPeople user JONE7007.
To start: place a larger, deep pot with about 2-3 cups of water over a medium flame. Cover this pot with the one you intend to use to make the sauce in. This pot should not touch the surface of the water. If using regular pots, these hints may help: set a metal cup, with a little water in it, inside the larger pot and rest your smaller pot on top of it. This will prevent tipping or spills. Or, use a pot with two handles and suspend it on the rim of the larger pot.
Begin boiling a small pot with water and have it on hand. Keep the water boiling for it will need to be very hot when you need it.
Once the water is almost to its boiling point, separate out the egg yolks and beat them. Place the sauce pot or bowl over the boiling water, not touching the surface, and beat until they begin to thicken a little. Slowly add one tablespoon of the boiling water and beat again until the yolks begin to thicken. Then continue to add, slowly, three more tablespoons of hot water. Keeping the yolks hot will help them to thicken, hold the bowl over the boiling pot with water.
Meanwhile, in a small pan, melt the butter over a very low flame. Once the butter has melted, add the lemon juice or sherry, stirring it in slowly. Remove from the flame once it is heated.
Slowly beat the melted butter mixture into the egg mixture. Add a dash of cayenne pepper and beat until the sauce is thick. Serve. This recipe is to make only 1 cup of sauce because it will need to be used right away. This sauce is great over cooked vegetables, broiled or roasted meat, or sourdough bread.
Number of Servings: 4
Recipe submitted by SparkPeople user JONE7007.
Nutritional Info Amount Per Serving
- Calories: 245.1
- Total Fat: 26.3 g
- Cholesterol: 215.8 mg
- Sodium: 9.2 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.0 g
- Protein: 2.2 g
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