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"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 is from The Vold 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:  
3 large egg yolks
2 tbsp. freshly squeezed lemon juice
1/2 tsp. coarse salt
Pinch of cayenne pepper
12 tbsp. unsalted butter, melted
Directions:
Directions:
Place the egg yolks, lemon juice, salt and cayenne pepper in the jar of a blender. With the blender's motor running, add the melted butter very slowly. Transfer sauce to a bowl. If sauce is too thick, thin by whisking in hot water a tablespoon at a time.

 

 

 

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