See Also: Sauces and Marinades
Hollandaise Sauce Original
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is a basic traditional egg and butter suspended sauce.
1/2 cup unsalted butter
1 tablespoon lemon juice
3 egg yolks
1/2 teaspoon fine sea salt
dash of cayenne
Gently melt butter or at least have it softened. (don't let it get hot, just soft and melty) Heat water in the lower part of a double boiler. In meantime, in the top pan of the double boiler off of the heat, whisk the 3 egg yolks with the lemon juice about 1 minute to make them fluffy and to break up any egg membranes. Whisk in the melted butter. Place pan over the lower part of the boiler (making sure the water in the lower pan NEVER boils). Cook over the hot water, whisking constantly until mixture just starts to thicken. Usually this takes only 1- 1 1/2 minutes! Do not overcook! Remove from heat and whisk in salt and cayenne. Serve at once. Hint: Have about 1/2 teaspoon cold half and half or milk handy to whisk into the sauce if it separates...remove from the heat and whisk in the milk. Voila!
Recipe created 2006-09-16.
