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Hollandaise Recipe

   
 

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     Hollandaise

Category   Sauces
Sub Category   None

Ingredients
3 egg yolks
1 tbsp water
1/4 tsp salt
1/2 tsp cayenne, divided
2-4 tablespoons lemon juice, divided
8 oz cold butter cut into tablespoon cubes
1/4 tsp sugar
 

Instructions
Whisk together egg yolks, water, salt, and half the cayenne for 1 minute. Put the saucer over low heat and whisk vigorously, moving pan on and off heat to prevent scrambling. Bring mixture to 140- 145 degrees.
Begin adding 1 piece of butter at a time, every 30 seconds, while continuing to whisk and move mixture back and forth between the heat. Try to maintain a temperature between 120 and 130. After half the butter has been added, add 1 tbsp of lemon juice, then the rest of the butter 1 piece at a time. When all butter has been added, add remaining lemon juice, remaining cayenne, and the sugar and whisk for another 1-2 minutes.
Taste and adjust lemon/salt accordingly. Use immediately or move to a short thermos to be stored for up to 2 hours.
Serving Suggestions
Eggs benedict, roasted asparagus, alone...


Originally Submitted
7/2/2011





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