INGREDIENTS

INSTRUCTIONS

NONE
Egg yolks not only thicken but also enrich a sauce. Never add them directly
to hot liquid. Stir them into a little cream, then incorporate with them
some of the hot sauce in preparation. Stir this mixture into the remainder
of the hot liquid and continue to stir over low heat until the sauce
thickens. Do not allow the sauce to boil, or it will curdle. If this
happens, plunge the pot into cold water and stir; or beat in a small amount
of chilled cream. It is generally safer to add egg yolks to a mixture in a
double boiler over, not in, boiling water, unless you can control the heat
source very exactly. Two or three egg yolks with a little cram will thicken
1 cup of liquid. Egg yolks added very slowly to melted butter or oil with
constant stirring will produce an emulsion which is quite thick. Suitably
seasoned, this becomes the base for holandaise or mayonnaise.
Recipe by: The Joy of Cooking
Posted to EAT-L Digest 31 Jan 97 by Jazzbel <jazzbel@MAIL.BATELNET.BS> on
Feb 1, 1997.

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