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QUICK ONE-STEP HOLLANDAISE SAUCE




Source of Recipe


MIami Herald:


Recipe Introduction


Classic egg-based sauces are challenging. Hollandaise, for example, calls for precooking the egg yolks in an acidic
liquid, which can be tricky because they can curdle easily. Harold McGee offers several alternatives, but nothing beats the ease of this one-step recipe, which calls for cold ingredients added at once to a cold saucepan. This sauce is delicious over steamed fresh asparagus.



List of Ingredients




• 4 large egg yolks

• 1 tablespoon freshly squeezed lemon juice

• Pinch of cayenne

• 2 sticks (1 cup) unsalted butter

• Salt to taste



Recipe



Keep egg yolks, butter and lemon juice in the refrigerator until ready to use. Cut each stick of butter into 8 to 10 pieces. Place egg yolks, lemon juice and cayenne in a small, cold saucepan and whisk together. Add the butter, place the pan on a burner and turn the heat on low. Stir gently until the butter has melted.

Raise the heat to medium and continue stirring until the sauce thickens. Remove pan from heat and season with salt. If not serving immediately, keep sauce covered and warm, around 120 degrees, until ready to serve. Makes 1 ¼ cups.