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Title: Hollandaise Sauce 2
Categories: Penndutch, Sauces
Yield: 1 Servings
1/2 c Butter
2 ea Egg yolk
1 ds Pepper
1 tb Lemon juice
1/4 ts Salt
1/3 c Water, boiling
Divide butter in 3 parts. Put one piece of butter, with lemon juice
and egg yolks in the top of a double boiler. Cook over boilig water,
stirring constantly with a wire whisk. As the butter melts, add a
second piece. As mixture starts to thicken, add the third piece of
butter. Add the water and cook for 1 minute. Remove from fire and add
seasonings. Should the mixture curdle, add 2 Tbsp boiling water, drop
by drop.
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