Tight Wad in Utah: Hollandaise Sauce

Tuesday, April 13, 2010

Hollandaise Sauce

I promised a recipe with egg yolks today, and here it is. Again, something I have never made before but I'm excited to try! My egg yolks are currently sitting in my fridge (they will stay good, covered, for up to 3 days) and waiting to be used. Also, this recipe calls for a double boiler - since I don't have one, I am substituting a sauce pan.
1/2 c. butter
3 beaten egg yolks
1 tbsp water
1 tbsp lemon juicedash saltdash pepper

Cut the butter into thirds and bring it to room temperature.

In a saucepan, combine egg yolks, water, lemon juice, salt, and pepper. Add a piece of the butter. Cook, on low heat, stirring rapidly with a whisk, till butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly till melted. Continue to cook and stir till sauce thickens (about 2 more minutes). Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Serve with cooked vegetables, poultry, fish, or eggs. Makes 3/4 c. sauce. Note: This post may contain a sponsored/affiliate/referral link. Thank you for supporting this site!

No comments: