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Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gerry Durkin
Added: Friday, November 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks
3 1/2 Tbsp lemon juice
1 pinch ground white pepper
1/8 Tsp Worcestershire sauce
1 Tbsp water
1 c butter, melted
1/4 Tsp salt

Directions:
Directions:
Fill the bottom of a double boiler part way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated.

Personal Notes:
Personal Notes:
This is a creamy, slightly tart sauce. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly.

 

 

 

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