"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce, by , is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Ortolf
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 Large egg yolks
2 sticks unsalted butter - frozen
4 tsp fresh lemon juice
1/2 tsp salt
1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp tabasco

Directions:
Directions:
Beat together eggs yolks, lemon juice and seasonings in top of double boiler. Cut each butter stick into 5 or 6 pieces. Add 2 or 3 pieces to the mixture and cook over hot water. Continue to add butter as previous pieces melt. Remove from heat just prior to the last butter pieces completely melting. DO NOT OVERCOOK OR THE SAUCE WILL CURDLE.

Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
Fabulous with asparagus, but also wonderful with eggs or just about anything else. Truly an Ortolf family favorite!

 

 

 

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