Tuesday, November 11, 2008

Hollandaise Sauce

It is SO good! If you've never made it, you really should. It could seriously cover most steamed veggies and be amazing.
Here's the recipe again:

Hollandaise Sauce
(makes 3/4 cup)

In a double boiler:
3 egg yolks
1 Tbl. lemon juice
1 Tbl. water
Mix thoroughly.
Add:
1/2 C. cut-up butter (1 stick)
Stir constantly with whisk until butter melts and sauce thickens. Pepper to taste. *Just stir if it separates.

*Please do not be turned off by the fact that this is made with egg yolk. It does NOT taste eggy. And since you're cooking it with a double boiler, the egg doesn't coagulate like scrambled eggs. It cooks creamy. My kids LOVE it! They're always asking for seconds on the veggies before anything else.
**Note: I save the egg whites and make scrambled eggs with it the next morning. I can't stand wasting...

I don't have a specific "double boiler" so I just use two different size pots. Do not put the egg/butter pot onto the water pot until it is to a rolling boil.

Stir constantly.
This seriously only takes like 5 minutes to prepare.

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