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Hollandaise Sauce




Source of Recipe


martha stewart living


Recipe Introduction



Makes 1 1/2 cups
This smooth, creamy sauce is most often associated with Eggs Benedict, but also makes a fine accompaniment to steamed fish and vegetable dishes


Recipe Link: http://marthastewart.com

List of Ingredients





3 large egg yolks
Juice of 1 lemon
1 teaspoon salt
1/4 teaspoon white pepper
12 tablespoons (1 1/2 sticks) unsalted butter, melted and hot


Recipe




1. Place the top of a double boiler or a heat-proof bowl over a pan of hot water on low heat. Place yolks, lemon juice, salt, and pepper in a blender with 1/4 cup water. Puree until smooth. While machine is running, slowly drizzle in the hot butter. Use immediately, or transfer to double boiler and keep warm over very low heat; whisk occasionally. Do not allow mixture to get too hot, or it may curdle.

Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone else whose health is compromised.