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LOCATION: Recipes >> Sauces >> Hollandaise 03

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Hollandaise Sauce

3 egg yolks
1/8 tsp salt
dash cayenne
2 Tbls. lemon juice
1/2 cup butter

Beat egg yolks, salt, and cayenne in top of a double boiler;
gradually add lemon juice, stirring constantly. Add about one-third
of butter to eg mixture; cook over hot, not boiling, water, stirring
constantly, until butter melts. Add another third of butter, stirring
constantly. As sauce thickens, stir in remaining butter. Cook until
thickened. Yield about 3/4 cup

Blender Variation: Use the same ingredients and amounts as for
classic hollandaise sauce. Place egg yolks, salt, cayenne, and
lemon juice in container of an electric blender. Cover and blend
at high speek about 5 seconds. Melt butter; with blender on high,
gradually add melted butter in a slow steady stream. Blend about
30 seconds or until thickened. This version is a little thinner in
consistency and will also be a little lighter yellow than the
conventional method. Sauce cannot be stored and must be used
immediately.

If you must keep it warm for a short time before serving, place
the container of sauce in a bowl of warm (not hot) water. It is
important to use a double boiler and to beat in each portion of
butter before adding the next one.

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