Hollandaise Sauce
Source of Recipe
Cuisinart Food Processor
Recipe Introduction
This sauce can be made successfully with two large egg yolks, but for greater safety you may prefer to use three. A suggestion for advance preparation is included in the recipe.
List of Ingredients
- 3/4 poun (3 sticks) unsalted butter
- 2 large egg yolks
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons fresh lemon juice
Instructions
- In a saucepan, melt butter over low heat. Insert metal blade in food processor and egg yolks, mustard, salt and pepper to work bowl. Process for 90 seconds. When butter is melted, increase the heat and bring to a boil. With processor running, slowly dribble hot butter through feed tube. Sauce will thicken to the consistency of mayonnaise. When all the butter has been incorporated, add lemon juice and pulse on and off to mix. Taste and adjust seasoning. Serve while warm.
- To prepare ahead- When half the butter has been incorporated, stop. Cover food processor. To complete the sauce, add 1 tablespoon lemon juice and process until mixed. Reheat the remaining butter until it just begins to boil. Slowly dribble in remaining butter. Add final 1/2 tablespoon lemon juice after all the butter has been incorporated.
- To prepare less- Use 1 egg ylok, 1/4 teaspoon dry mustard, 1/4 teaspoon salt, pinch black pepper, 1 1/4 sticks butter and 2 teaspoons lemon juice. Use a 1 1/2 to 2-inch thick book to prop up the back of the processor. The purpose of tilting the bowl is to insure that enough egg yolk accumulates in the front of the bowl so that the blade will pass through it and not cover it up.
- Makes about 1 1/2 cups.
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