Difference between revisions of "Hollandaise Sauce"
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<br />3/8 pound butter (1½ sticks, broken into 3 equal pieces) | <br />3/8 pound butter (1½ sticks, broken into 3 equal pieces) | ||
<br />½ teaspoon salt | <br />½ teaspoon salt | ||
| − | <br />¼ teaspoon cayenne | + | <br />¼ teaspoon cayenne pepper |
| − | |||
===Directions=== | ===Directions=== | ||
Latest revision as of 00:09, 7 September 2006
Contents
Ingredients
3 large egg yolks
1 teaspoon lemon juice
3/8 pound butter (1½ sticks, broken into 3 equal pieces)
½ teaspoon salt
¼ teaspoon cayenne pepper
Directions
- Beat the egg yolks and lemon juice together in a bowl.
- In a double boiler, place one piece of the butter over simmering water, add the egg yolk mixture, and beat continually with the wisk.
- 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.
Yield
Nutrition
Source
Feasts for Two - Paul Rubinstein
