Bobby Kreiner's Food

Hollandaise Sauce

      

October 4, 2017

Ingredients

Blender Method

3 egg yolks

1/8 teaspoon salt

Dash red pepper

1 tablespoon lemon juice

1/2 cup butter, melted

In electric blender container, place 4 ingredients and process for about 5 seconds. With blender on high, slowly pour butter into blender container in steady stream. Blend 30 seconds until thickened.

Hand method:

4 egg yolks

1/2 cup soft butter, melted

1 tablespoon fresh lemon juice

White pepper and salt.

Directions

Place egg yolks in top of double boiler. Add lemon juice and 1/3 of the butter. Cook over hot, not boiling water, stirring constantly until it begins to thicken. Add 1/3 of butter and stir until mixture thickens again. Add remaining 1/3 of butter and seasonings. If sauce separates, beat in cream until smooth. If mixture should curly, immediately beat in 1 or 2 tablespoons of boiling water.

Makes 1 cup.

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