One of the five mother sauces, Hollandaise
properly made will be smooth and creamy with no hint of separation.
The flavor will be rich and buttery, with a mild tang from the
lemon juice.
Cooked Hollandaise
Sauce
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/4 teaspoon salt, optional
1/8 teaspoon paprika
Dash ground red pepper
- In small saucepan, beat together egg yolks,
water and lemon juice. Cook over very low heat, stirring constantly,
until yolk mixture bubbles at edges. Stir in butter, 1 piece
at a time, until melted and sauce is thickened. Stir in seasonings.
Remove from heat. Cover and refrigerate if not using immediately.
Makes about 3/4 cup.
Recipe provided courtesy of the American
Egg Board.
