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Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from The Little General's Collection of Recipes, 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:  
8 Egg Yolks
6 Tbsp. Water, hot
2 Sticks Butter
1/4 Cup Lemon Juice
Salt
Pepper
2 Tbsp. Cream, light
Directions:
Directions:
In a saucepan, beat yolks until thick and pale. Add hot water, lemon juice, season with salt and pepper to taste; beat on high with a wire whisk.
In another saucepan heat butter until bubbling, then pour slowly into egg mixture, beating rapidly. Place sauce over low heat and cook, stirring constantly until properly thickened. Do not over cook or it will curdle. To restore curdled sauce, add 2 Tbsp. cold light cream and beat quickly, off the heat. Pour over vegetables or eggs benedict.
Number Of Servings:
Number Of Servings:
1 1/2 cups
Personal Notes:
Personal Notes:
Recipe from New York Times Cookbook, date 10/3/1973

 

 

 

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