Cooked Hollandaise Sauce
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.
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/4 teaspoon salt
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.