Difference between revisions of "Hollandaise Sauce"
From Corbin Recipe Index
(Created page with "From the kitchen of Alicia Wingren<br> 4 egg yolks<br> dash white pepper, optional<br> 1/4 tsp. salt<br> 1 Tbsp. lemon juice (approximately the juice a half of a lemon, or bot...") |
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| + | ← [[sauces]]<br> | ||
From the kitchen of Alicia Wingren<br> | From the kitchen of Alicia Wingren<br> | ||
4 egg yolks<br> | 4 egg yolks<br> | ||
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1 stick butter (1/2 c.)<br> | 1 stick butter (1/2 c.)<br> | ||
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| − | Melt butter in microwave until just bubbly. Combine first 4 ingredients in blender (or a | + | Melt butter in microwave until just bubbly. Combine first 4 ingredients in blender (or a beaker/canning jar if you are using an immersion blender). Pour butter (while still warm) into mixture slowly mixing in a little at a time to create an emulsion. A wonderful sauce with steamed broccoli, eggs Benedict, or a crab omelet! <br> |
| + | NOTE: Can be stored in a thermos for a short while to keep warm, or serve immediately! Does not refrigerate and reheat well. | ||
Revision as of 15:18, 12 September 2015
← sauces
From the kitchen of Alicia Wingren
4 egg yolks
dash white pepper, optional
1/4 tsp. salt
1 Tbsp. lemon juice (approximately the juice a half of a lemon, or bottled works fine)
1 stick butter (1/2 c.)
Melt butter in microwave until just bubbly. Combine first 4 ingredients in blender (or a beaker/canning jar if you are using an immersion blender). Pour butter (while still warm) into mixture slowly mixing in a little at a time to create an emulsion. A wonderful sauce with steamed broccoli, eggs Benedict, or a crab omelet!
NOTE: Can be stored in a thermos for a short while to keep warm, or serve immediately! Does not refrigerate and reheat well.
