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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Brennan's Hollandaise Sauce Recipe

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This recipe for Brennan's Hollandaise Sauce is from Roots & Ramblings 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:  
1 Lb. Butter
4 Egg Yolks
1 1/2 tsp. Red Wine Vinegar
Pinch Cayenne Pepper
1 tsp. Salt
1 1/2 tsp. Water
Directions:
Directions:
Melt the butter in a medium saucepan; skim and discard the milk solids from the top of the butter. Hold the clarified butter over very low heat while preparing the egg yolks.

Place the egg yolks, vinegar, cayenne, and salt in a large stainless steel bowl and whisk briefly. Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water. Heat the water to just below the boiling point. Set the bowl in the pan over the water; do not let the water touch the bottom of the bowl. Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly. If the bottom of the bowl becomes warm to the touch, remove bowl from the pan of water for a few seconds and let cool. When all of the butter is incorporated and the sauce is thick, beat in the water.

Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
Number Of Servings:
Number Of Servings:
2 Cups

 

 

 

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