Sauces |
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Hollandaise Sauce - 1998
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Cut butter or margarine into thirds and bring it to room temperature. In the top of a double boiler, combine egg yolks, water, lemon juice, pepper, and dash salt. Add ONE piece of butter, and place pan over boiling water. (Water should not touch the upper pan) Cook, stirring rapidly, until butter melts and sauce begins to thicken.
Add the remaining butter, one piece at a time, stirring constantly. Cook and stir until sauce thickens, about 1 or 2 minutes. Immediately remove from heat.
If sauce is too thick or curdles, immediately beat in 1 or 2 tablespoons hot tap water.
Perfect over flank steaks or Ginny's Eggs Benedict!
- ½ cup butter or margarine
- 3 egg yolks -- beaten
- 1 tablespoon water
- 1 tablespoon lemon juice
- dash white pepper
PREPARATION
Cut butter or margarine into thirds and bring it to room temperature. In the top of a double boiler, combine egg yolks, water, lemon juice, pepper, and dash salt. Add ONE piece of butter, and place pan over boiling water. (Water should not touch the upper pan) Cook, stirring rapidly, until butter melts and sauce begins to thicken.
Add the remaining butter, one piece at a time, stirring constantly. Cook and stir until sauce thickens, about 1 or 2 minutes. Immediately remove from heat.
If sauce is too thick or curdles, immediately beat in 1 or 2 tablespoons hot tap water.
Perfect over flank steaks or Ginny's Eggs Benedict!