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Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
2 Tbsp. lemon juice
1/4 tsp. salt
Pinch of white pepper
1 stick butter, heated to bubbling hot in a small pan

Directions:
Directions:
Place egg yolks, lemon juice, salt, and pepper in jar of blender or food processor. Cover and blend at high speed for 30 seconds. Uncover, and still blending at high speed, start pouring in the hot butter by droplets. The heat of the butter warms the egg yolks, and by pouring very slowly you are giving the yolks time to absorb the butter. when about 2/3 of the butter has gone in, sauce should be a thick cream and you can pour a little more quickly.

Disaster remedies: If sauce curdles when ready to serve, pour back into blender/food processor and blend again to smooth consistency. If that doesn't work, add 1 tsp. lemon juice and blend again.

Makes 4 servings - total of 3/4 cup.

Personal Notes:
Personal Notes:
Nana served hollandaise sauce over asparagus and especially to make Eggs Benedict, one of Pop Pop's favorites.

 

 

 

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