Sauce Hollandaisepreserve, sauces 1/2 cup butter 1/4 teaspoon salt 1 1/2 tablespoon lemon juice 1 cayenne 3 egg yolks 1 boiling water Slowly melt the butter and keep it warming. Barely heat the lemon juice (you may substitute dry sherry or tarragon vinegar). Keep a pot of boiling water handy along with a tablespoon with which to measure it. Place the egg yolks in the top of a double-boiler, OVER, NOT IN THE boiling water. Beat the egg yolks using a wire whisk until they begin to thicken. Add 1 Tablespoon of boiling water per cup of finished sauce. Beat again until the eggs again begin to thicken. Repeat this process until you have added three more tablespoons of boiling water per finished cup of sauce. Now beat in the lemon juice and remove the double-boiler from the heat. Beat the sauce well with a wire whisk. Continue to beat while slowly adding the butter, salt and a few grains of cayenne. Beat until sauce is thick. Serve at once. Recipe By : Joel.Ehrlich@salata.com (Joel Ehrlich) |
