| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Juice from 1/2 lemon |
|
|
Pinch salt |
|
|
Pinch of white pepper |
| 1/2 |
c |
Melted butter |
| 1/2 |
c |
Corn oil or peanut oil |
INSTRUCTIONS
Place lemon juice, egg, salt and pepper in bowl of food processor. Blend
for 1 to 3 seconds. Add butter while still running, then add corn or peanut
oil. Blend in processor for 20 seconds until smooth and uniform Variations:
Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy
cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2
tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per
Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per
Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good
sauces for seafood or vegetables
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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