https://wiki.daveking.com/index.php?action=history&feed=atom&title=Hollandaise_Sauce
Hollandaise Sauce - Revision history
2026-04-26T20:06:39Z
Revision history for this page on the wiki
MediaWiki 1.34.0
https://wiki.daveking.com/index.php?title=Hollandaise_Sauce&diff=1466&oldid=prev
Dlk at 00:09, 7 September 2006
2006-09-07T00:09:28Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Revision as of 00:09, 7 September 2006</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />3/8 pound butter (1&frac12; sticks, broken into 3 equal pieces)</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />3/8 pound butter (1&frac12; sticks, broken into 3 equal pieces)</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />&frac12; teaspoon salt</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><br />&frac12; teaspoon salt</div></td></tr>
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Dlk
https://wiki.daveking.com/index.php?title=Hollandaise_Sauce&diff=1465&oldid=prev
Dlk at 00:08, 7 September 2006
2006-09-07T00:08:12Z
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<p><b>New page</b></p><div>===Ingredients===<br />
<br />
3 large egg yolks<br />
<br />1 teaspoon lemon juice<br />
<br />3/8 pound butter (1&frac12; sticks, broken into 3 equal pieces)<br />
<br />&frac12; teaspoon salt<br />
<br />&frac14; teaspoon cayenne<br />
<br />pepper<br />
<br />
===Directions===<br />
<br />
* Beat the egg yolks and lemon juice together in a bowl.<br />
* In a double boiler, place one piece of the butter over simmering water, add the egg yolk mixture, and beat continually with the wisk.<br />
* When the butter is completely melted, add a second piece and continue beating. Then add the third. When the third piece has melted and the sauce has thickened, remove from the heat, stir in the salt and pepper, and transfer to a sauce boat to serve.<br />
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===Yield===<br />
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===Nutrition===<br />
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===Source===<br />
<br />
Feasts for Two - Paul Rubinstein<br />
<br />
[[Category:Food]]<br />
[[Category:Recipes]]</div>
Dlk