Hollandaise Sauce Hollandaise Sauce
Hollandaise Sauce:
4 egg yolks
1/4 tsp (1 ml) dry mustard 1 Tbsp (15 ml) lemon juice dash
of hot pepper sauce
2/2 cup (125 ml) butter, melted
Put first four ingredients into blender container. Cover and
process. Remove top and pour butter in a slow, steady stream
until mixture is completely emulsified. Keep warm over hot
(not boiling) water. Recipe By: C.J.
Hollandaise Sauce:
3 egg yolks 1 teaspoon caster sugar 1 tablespoon water 1
tablespoon white wine vinegar 1 tablespoon lemon juice
3/4 cup butter, diced seasoning
Whisk the egg yolks, sugar, water, vinegar and lemon juice
in a bowl, set over a pan of simmering water, until the
mixture is smooth and leaves a trail on the surface.
Remove from the heat, whisk in the diced butter a few
pieces at a time.
Recipe By: Louis
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