Hollandaise
Source of Recipe
by Millie, from Pam's 1985 Fannie Farmer Cookbook
List of Ingredients
3 egg yolks
1/4 lb butter, melted**
1 Tbsp lemon juice
dash of cayenne pepper Recipe
3 egg yolks
1/4 lb butter, melted**
1 Tbsp lemon juice
dash of cayenne pepper
Use a double boiler, or metal bowl placed over hot, NOT simmering water. Put egg yolks in bowl and whisk until smooth. Whisk in lemon juice.
PAM's NOTE: ** Now here's where I differ from Fannie... another book I have suggests that you cut COLD butter into small cubes (make 4 long sticks from one stick and slice those into cubes) rather than melting the butter first... this seems to lessen the odds of 'breaking' (curdling) to add to whisked yolks. Heat the yolks a bit, then drop in a few butter cubes and stir until they're melty, continue stirring and adding cubes until they're all in and sauce begins to thicken.
Stir in cayenne. Continue stirring for about 1 minute. Serve immediately OR Spoon into clean ice cube compartments (fill about half full) and freeze. Pop out and put in an airtight container for storage. To use, Place a frozen cube on top of a serving of hot veggies and the heat will soften the sauce to serving temp. (REALLY awesome on a prime rib steak!!)
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