PREP and PRESENTATION NOTES
- Be very careful not to "cook" the eggs when heating or they will curdle.
- Spoon Hollandaise Sauce over steamed asparagus or Eggs Benedict.
Hollandaise
- 1 T fresh lemon juice
- 2 T water
- fresh black pepper, 3-4 twists of grinder
- 1/4 tsp salt
- 3 egg yolks
- 1 1/2 sticks butter, cut into small chunks, softened a bit to almost room temperature
DIRECTIONS
Hollandaise
- Combine juice, water, salt, and pepper.
- Cook on stove 5 minutes to reduce to about 2 T.
- Beat the egg yolks in a pot over low heat. While continuing to beat the yolks, pour in the reduction, in a slow, continuous, thin stream.
- Continue to beat over heat about 5 minutes.
- Remove from heat.
- Beat butter into yolks, a little at a time.
- Serve hot.
