NEVER FAIL HOLLANDAISE SAUCE
Melt slowly and keep warm:
1/2 cup butter
Barely heat:
1 1/2 tbsp lemon juice
dry sherry or tarragon vinegar
Have ready a small saucepan of boiling water and a tablespoon with which to measure it when ready.
Place in the top of a double boiler over-not in-hot water:
3 egg yolks
Beat the yolks with a wire whisk until they begin to thicken.
ADD:
1 tbsp boiling water
Beat again until the eggs begin to thicken.
Repeat this process until you have added:
3 more tbsp water
Then beat in the warm lemon juice.
Remove the double boiler from the heat. Beat the sauce well with a wire whisk. Beat constantly while adding the melted butter slowly and:
1/4 tsp salt
A few grains of ground cayenne pepper
Beat until the sauce is thick. Serve at once.
Source: The Joy of Cooking by by Irma S. Rombauer and Marion Rombauer Becker, 1974
Melt slowly and keep warm:
1/2 cup butter
Barely heat:
1 1/2 tbsp lemon juice
dry sherry or tarragon vinegar
Have ready a small saucepan of boiling water and a tablespoon with which to measure it when ready.
Place in the top of a double boiler over-not in-hot water:
3 egg yolks
Beat the yolks with a wire whisk until they begin to thicken.
ADD:
1 tbsp boiling water
Beat again until the eggs begin to thicken.
Repeat this process until you have added:
3 more tbsp water
Then beat in the warm lemon juice.
Remove the double boiler from the heat. Beat the sauce well with a wire whisk. Beat constantly while adding the melted butter slowly and:
1/4 tsp salt
A few grains of ground cayenne pepper
Beat until the sauce is thick. Serve at once.
Source: The Joy of Cooking by by Irma S. Rombauer and Marion Rombauer Becker, 1974
MsgID: 0071811
Shared by: Gladys/PR
In reply to: ISO: Joy of Cooking - Hollandaise sauce
Board: Cooking Club at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: Joy of Cooking - Hollandaise sauce
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Joy of Cooking - Hollandaise sauce |
Rhonda - Vancouver, Canada | |
2 | Recipe: Never Fail Hollandaise Sauce (Joy of Cooking, 1970's) |
Gladys/PR |
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