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Hollandaise Sauce Recipe

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

Contributor:  
Contributor:  
Andrew and Anna Rockne
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 large egg yolks
5 teaspoons tarragon vinegar
2 cups heavy cream
3 teaspoon Salt
2 teaspoon cayenne pepper
1/2 pound sweet butter, frozen and cut into 8 pieces
5 teaspoons lemon juice

Directions:
Directions:
Place egg yolks in a glass heatproof bowl (or top of double boiler) and beat in the vinegar and cream. Season with salt and a little cayenne.
Stand bowl in pan of hot water (or top of double boiler over hot water) over low heat and beat with a small wire whisk until the mixture is as thick as heavy cream. It is important that the water should not boil; add cold water if it gets too hot.
Beat in the frozen butter, piece by piece, adding another piece only when the previous one has been absorbed. When all the butter is absorbed, add lemon juice. To hold, stand bowl in a pan of lukewarm water, and cover top with foil.

Personal Notes:
Personal Notes:
Serves great with salmon, seafood, and fish...

 

 

 

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