Hollandaise Sauce
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 large
Egg Yolk2 tbsps
Light CreamDirections:
1
Put egg yolks in glass heatproof bowl (or top of double boiler) and beat in the vinegar and cream
2
Season with salt and a little cayenne
3
Stand bowl in pan of hot water (or top of double boiler over hot water) over a slow fire and beat with a small wire whisk until the mixture is as thick as heavy cream
4
It is important that the water should not boil; add cold water if it gets too hot
5
Beat in the frozen butter, piece by piece, adding another piece only when the previous one has been absorbed
6
When all the butter is absorbed, add lemon juice
7
To hold, stand bowl in a pan of lukewarm water, cover top with foil
8
Put egg yolks in glass heatproof bowl (or top of double boiler) and beat in the vinegar and cream
9
Season with salt and a little cayenne
10
Stand bowl in pan of hot water (or top of double boiler over hot water) over a slow fire and beat with a small wire whisk until the mixture is as thick as heavy cream
11
It is important that the water should not boil; add cold water if it gets too hot
12
Beat in the frozen butter, piece by piece, adding another piece only when the previous one has been absorbed
13
When all the butter is absorbed, add lemon juice
14
To hold, stand bowl in a pan of lukewarm water, cover top with foil