HOLLANDAISE SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Hollandaise Sauce image

Categories     Sauce     Egg     Spring     House & Garden

Number Of Ingredients 6

2 large egg yolks
2 teaspoons tarragon vinegar
2 tablespoons light cream
Salt, cayenne pepper
1/4 pound sweet butter, frozen and cut into 8 pieces
2 drops lemon juice

Steps:

  • Put egg yolks in glass heatproof bowl (or top of double boiler) and beat in the vinegar and cream. Season with salt and a little cayenne.
  • Stand bowl in pan of hot water (or top of double boiler over hot water) over a slow fire and beat with a small wire whisk until the mixture is as thick as heavy cream. It is important that the water should not boil; add cold water if it gets too hot.
  • Beat in the frozen butter, piece by piece, adding another piece only when the previous one has been absorbed. When all the butter is absorbed, add lemon juice. To hold, stand bowl in a pan of lukewarm water, cover top with foil.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #very-low-carbs     #sauces     #condiments-etc     #eggs-dairy     #fruit     #american     #easy     #fall     #holiday-event     #spring     #vegetarian     #eggs     #stove-top     #dietary     #seasonal     #low-carb     #midwestern     #free-of-something     #low-in-something     #citrus     #lemon     #equipment     #presentation     #served-hot