Hollandaise Sauce
YIELD Makes about 1 cup sauce
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INGREDIENTS
| 3 | egg yolks |
| 1 | tablespoon cold water |
| 1 | cup unsalted butter, divided |
| 1 | to 1-1/2 tablespoons fresh lemon juice |
| Dash ground red pepper | |
PREPARATION:
- Place egg yolks and water in top of double boiler. Whisk until well combined.
- Reserve 2 tablespoons butter. Melt remaining butter in small saucepan over low heat until just melted.
- Add reserved 2 tablespoons butter to egg yolk mixture; place double boiler top over hot, not boiling, water. Whisk constantly until egg yolks thicken slightly.
- Remove egg yolk mixture from heat. Gradually add melted butter to egg yolk mixture, whisking constantly.
- Whisk in remaining ingredients. Use sauce immediately.
This recipe appears in:
Mushrooms Mary Louise
/ French
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