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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from Rose's Cookbook, 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:  
3large egg yolks
1tablespoon lemon juice
1/2cup firm butter

Directions:
Directions:
In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk.
Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.

Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.

Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Can be used with asparagus or broccoli, or as a dip for artichoke leaves and bottoms. Fried foods, and of course eggs benedict.

 

 

 

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