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1995-09-27
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From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Newsgroups: rec.food.recipes
Subject: Sauce Hollandaise
Date: Sat, 25 Feb 95 22:43:22 GMT
Organization: Express Access Online Communications, USA
Message-ID: <54e_9502120903@salata.com>
Here's the classic way of preparing this basic sauce:
Sauce Hollandaise No. 563 Yields 1 Cup
1/2 Cup Butter 1/4 tsp Salt
1 1/2 Tbls Lemon Juice Cayenne
3 Egg Yolks
Boiling Water
Slowly melt the butter and keep it warming.
Barely heat the lemon juice (you may substitute dry sherry or tarragon
vinegar).
Keep a pot of boiling water handy along with a tablespoon with which to
measure it.
Place the egg yolks in the top of a double-boiler, OVER, NOT IN THE
boiling water.
Beat the egg yolks using a wire whisk until they begin to thicken.
Add 1 Tablespoon of boiling water per cup of finished sauce.
Beat again until the eggs again begin to thicken.
Repeat this process until you have added three more tablespoons of boiling
water per finished cup of sauce.
Now beat in the lemon juice and remove the double-boiler from the heat.
Beat the sauce well with a wire whisk.
Continue to beat while slowly adding the butter, salt and a few grains of
cayenne.
Beat until sauce is thick.
Serve at once.
Joel