| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 3 |
|
Large egg yolks |
| 2 |
T |
Lemon juice |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon
juice, salt, and pepper in a blender jar or food processor bowl. Cover
and mix until just combined. Remove top and with machine running, pour
hot butter into machine in a slow, steady stream. Serve sauce
immediately or keep warm in a double boiler thermos bottle. Don't let
the sauce boil or it will curdle and separate. Notes: Hollandise
sauce can be served with asparagus, broccoli, cauliflower, leeks, or
with artichokes as a dipping sauce. Add 2 tbs. Dijon mustard with the
egg yolks or 1 tbs. freshly snipped dill or other herbs for heightened
flavor. If you should end up with a thin, watery liquid, pour the
liquid into a dry bowl. Then wash and throughly dry the blender. Place
an additional egg yolk in the container and while the machine is
running, pour the hollandise mixture into the container in a slow,
steady stream. Process until thickened. Recipe acquired from Jean
Allen (GRDG72B) Prodigy, December 29, 1991. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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