Hollandaise Sauce Recipe
Summary
CuisineFrench
Ingredients
| 2 each Large Egg Yolks | ||
| Melted butter | 8 Ounce | |
| Tabasco | 1 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Yield 11/2.
1. Combine egg yolks, lemon juice, Tabasco and mix with a whisk until egg yolks are frothy looking, approximately 1 to 2 minutes.
2. Slowly add melted butter (about a tablespoon at a time) and mix until mixture looks consistent throughout, then add more butter and repeat until all butter is used and mixture is thick.
3. Add salt and pepper and serve.
This recipe has been excerpted from The First Timer's Cookbook written by Chef Shawn Bucher.
To learn more about Shawn and his book visit firsttimerscookbook.com.
Follow Shawn on Twitter: ChefShawnB.
Connect with Shawn on Facebook: The First Timers Cookbook.
1. Combine egg yolks, lemon juice, Tabasco and mix with a whisk until egg yolks are frothy looking, approximately 1 to 2 minutes.
2. Slowly add melted butter (about a tablespoon at a time) and mix until mixture looks consistent throughout, then add more butter and repeat until all butter is used and mixture is thick.
3. Add salt and pepper and serve.
This recipe has been excerpted from The First Timer's Cookbook written by Chef Shawn Bucher.
To learn more about Shawn and his book visit firsttimerscookbook.com.
Follow Shawn on Twitter: ChefShawnB.
Connect with Shawn on Facebook: The First Timers Cookbook.
Chef
