Hollandaise Sauce Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Dressings and Dips · Sauces and Marinades

Photo of Hollandaise Sauce recipe

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.

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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.