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What would
Eggs Benedict be without a great Hollandaise
Sauce? Hollandaise Sauce is also great served on cooked asparagus.
Check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes
for more great ideas.
Hollandaise Sauce
Recipe Type:
Condiments and Sauces,
Eggs ,
Wine
Yields: serves many
Prep time: 10 min
Cook time: 15 min
Ingredients:
3
egg yolks
1/4 pound butter
1/2 cups white
wine
1 bay leaf
4 pieces
peppercorns
1 tablespoon white vinegar
1 tablespoon freshly-squeezed
lemon juice
Salt and pepper to taste
Preparation:
Stir egg yolks and lemon juice vigorously in
medium saucepan over very low heat. Add butter and white wine and stir
constantly with whisk until melted. Add bay leaf, peppercorns, white
vinegar, lemon juice, and salt; continue
vigorous stirring until all butter is melted and sauce is thickened (be sure
butter melts slowly so eggs have time to cook and thicken sauce without
curdling).
Keep warm in a double boiler over warm water
(not hot water) until ready to serve.
HINT: I put my Hollandaise Sauce
in a small thermos to keep warm until serving time.
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