| 29 | 30 | 31 | 32 | 33 |
| 1 | 15 | 29 | 44 | 58 |
|
•
•
3 egg yolks
Hollandaise Sauce
2/3 c. melted
unsalted butter
This sauce is a must for Eggs Benedict!
•
•
•
2 T. lemon juice
2 T. boiling water
cayenne pepper
Combine 2 T. lemon juice and 2T. boiling water. Strain.
Put egg yolks in cold double boiler. Water in double
boiler should not touch bottom of upper pan. Beat
with flat bottomed whisk so they look creamy and
lemony. Over medium heat, slowly add melted butter
while continuously stirring. When all butter has been
added, immediately add lemon juice and boiling water
mixture (do not overcook once butter has been added).
This will make the sauce very thin.
Continue stirring and cooking over medium to low heat
until sauce starts to thicken. Do not let sauce get too thick;
it will continue to thicken once removed from heat. Add a
few shakes of cayenne pepper to taste. Remove from heat
immediately. Serves 2.
Page
Quick Jump
|