Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Hollandaise Sauce

3 large egg yolks
1 ½ tablespoons cold water
½ cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
dash hot red pepper sauce, optional
salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as
a double boiler. Off the heat, whisk the egg mixture until it becomes light and
frothy. Place the top of the double boiler or the bowl over, not in, barely sim
mering water and continue to whisk until the eggs are thickened, 2 to 4 minutes,
being careful not to let the eggs get too hot. Remove the pan or bowl from over
the water and whisk to slightly cool the mixture. Whisking constantly, very slo
wly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If
the sauce is too thick, whisk in a few drops of warm water. Serve immediately or
keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot)
water.


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