Sunday, February 4, 2007

Hollandaise Sauce

3 egg yolks
1/8 tsp salt
1/8 tsp ground red pepper
2 Tbsp lemon juice
½ c butter, cut into pieces

Whisk egg yolks, salt and red pepper in top of a double boiler; gradually add lemon juice, stirring constantly. Add about one-third of the butter to the egg mixture; cook over hot, not boiling, water, stirring constantly with a wire whisk until butter melts. Add another third of the butter, stirring constantly. As sauce begins to thicken, keep adding pieces of butter, whisking constantly until smooth. Serve immediately.

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