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LOCATION: Recipes >> Sauces >> Hollandaise 04

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Hollandaise Sauce

1/2 c butter
1 tablespoon lemon juice
2 egg yolks
dash cayenne
1/4 teaspoon salt

METHOD 1:

Divide butter into 3 portions. Place egg yolks with 1/3 of the
butter in top of a double boiler over hot (not boiling) water. Beat
constantly with a wire whisk, when butter melts add another butter
portion, and, as mixture thickens, add remaining butter, beating
constantly. As soon as mixture is thickened, remove from heat and
add seasonings and lemon juice. Should sauce separate, beat in two
tablespoons of boiling water, drop by drop. Makes 3/4 cup.

METHOD 2:

Melt butter in top of double boiler. Add to egg yolks gradually,
stirring constantly. Return to double boiler and cook over hot
water until thickened, stirring constantly. Remove from heat and
stir in salt, cayenne and lemon juice. Sauce may be prepared 30 to
45 minutes before serving and kept hot by covering and placing pan
in hot (not boiling) water.

METHOD 3 (With Water):

Cream butter, add egg yolks one at a time, blending each one in
thoroughly. Add remaining ingredients and beat. Just before serving
add 1/2 cup boiling water gradually, beating constantly. Cook over
hot water, stirring constantly, until thickened. Serve at once.

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