Basic Hollandaise Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Egg yolks | 3 , Well beaten | |
| Lemon juice | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste |
Directions
Divide the butter into 3 equal portions.
Melt one portion in the top of a double boiler.
Add the beaten yolks and stir constantly.
Add the second portion of the butter to the hot mixture and stir as it melts.
Then add the third portion and continue to stir as the mixture comes to a very low boil.
Remove from the heat and continue to stir for approximately 5 minutes as it cools.
Add the lemon juice, salt and pepper and place the sauce over the heat once again.
Whisk the mixture to prevent curdling. (Add 2 teaspoons of boiling water if it does begin to curdle.)
Melt one portion in the top of a double boiler.
Add the beaten yolks and stir constantly.
Add the second portion of the butter to the hot mixture and stir as it melts.
Then add the third portion and continue to stir as the mixture comes to a very low boil.
Remove from the heat and continue to stir for approximately 5 minutes as it cools.
Add the lemon juice, salt and pepper and place the sauce over the heat once again.
Whisk the mixture to prevent curdling. (Add 2 teaspoons of boiling water if it does begin to curdle.)
Chef
