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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg yolks
3 tbsp lemon juice
1/2 cup very cold butter (1 stick or 1/4 lb)
Directions:
Directions:
In a small saucepan, stir egg yolks and lemon juice with a wooden spoon. Add half of the butter (1/2 stick). Sitr over very low heat until butter is melted. Add rest of butter. Continue stirring until butter is melted and sauce thickened. Be sure butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling. Serve hot or at room temperature.

Any left over sauce will keep in refrigerator. to serve, stir in a little hot water.
Number Of Servings:
Number Of Servings:
Makes 1 cup
Personal Notes:
Personal Notes:
You can't be in a hurry while doing this. So somebody else needs to be around to help with other things - or stir while you do other things. Remember - SLOW - is the key.

 

 

 

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