Tuesday, May 8, 2012

Hollandaise Sauce

NOTE: I serve this over my "INfamous Stuffed Chicken"

  • 3 egg yolks
  • 1 tbsp cold water
  • 1 tbsp lemon juice (plus some to taste)
  • 2 sticks unsalted butter
  • salt & pepper to taste
  1. In the top of a double boiler or heat-proof bowl, whisk the egg yolks until they are thick & sticky.
  2. Whisk in water and lemon juice.
  3. Place pan over a saucepan of simmering (NOT boiling) water.
  4. Whisk until mixture is warm (about 2 minutes). The yolk mixture has thickened enough when you can see the bottom of the pan between whisk strokes and the mixture forms a light cream on the wires of the whisk.
  5. While whisking the yolk mixture, add the pieces of butter, a tbsp or 2 at a time, whisking them thoroughly before adding more.
  6. Season the sauce to taste with salt, pepper & more lemon juice.
  7. To keep the sauce warm until you serve, set the pan in warm water.

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