See Also: Cooking Club · Dressings and Dips · Sauces and Marinades
Hollandaise Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. This sauce probably originated in Holland and was taken to France where it now is listed as one of the "5 mother sauces" of France. The dry mustard is optional, it really does make a flavorful sauce that is great for vegetables and eggs, and baked ham.
1/4 cup unsalted butter
1/4 cup heavy cream
2 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon good quality dry mustard (optional)
1/8 teaspoon fine sea salt
Melt butter 30 seconds in glass measuring cup in microwave. Whisk in remaining ingredients. Cook 30 seconds. Whisk well. Cook another 30 seconds. Whisk well. It may take just another 20 seconds. NO NOT OVERCOOK! It will be thickened and fluffy.
Recipe created 1997-03-28.
