Hollandaise Sauce 26-Jun-2011
There are easy dry mixes for hollandaise that are every bit as good as this recipe, without the need for double boiling, and being attentive to it. I usually just use one of the mix packets and follow the directions on it.
- 4 egg yolks
- 3 1/2 tablespoons lemon juice
- 1 pinch ground white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- 1/4 teaspoon salt
Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer.
In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.
If hollandaise begins to get too thick, add a teaspoon or two of hot water.
Continue whisking until all butter is incorporated.
Whisk in salt, then remove from heat.
Place a lid on pan to keep sauce warm until ready to serve.