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Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce, by , is from Women of the Moose Chapter 1471 , 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!

Contributor:  
Contributor:  
Terri M. Magee

Category:
Category:

Ingredients:  
Ingredients:  
2 C. Melted Butter (set aside)
6 Egg Yolks (place in a double boiler and beat
with wire whisk for 2 minutes until they become
thick and sticky).
Add:
2 T. Cold Water
3 T. Lemon Juice
tsp. Salt (beat a half minute more)
Add:
2 T. Cold Butter when placed over water
beat it in.

Directions:
Directions:
Place pan over very low heat or barely simmering
water (sauce pan must not touch the simmering water).
Whisk until they thicken into a smooth cream-takes
about 2-3 minutes.
Continue using whisk-you should see the pan bottom.
Immediately remove from the heat and beat in
2 T. cold butter.
Continue beating while pouring in tsp. melted butter.
You may gradually increase from to to 1 tsp.melted
butter but not more than you can incorporate in order to
maintain heavy cream consistency.
Comments: using a 9 inch mixing bowl the sauce
will thicken in 4 to 8 minutes.

Number Of Servings:
Number Of Servings:
8 to 12
Personal Notes:
Personal Notes:
Terri Magee's Dad's recipe.

 

 

 

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