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Hollandaise Sauce |
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Yield: About 1 cup of sauce. |
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Cook Time: About 3 minutes. |
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Tips:
For more lemon flavor in sauce,
add maximum amount of freshly squeezed lemon juice as
suggested in recipe.
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Suggestion:
Serve with vegetables
(see
Broccoli with Hollandaise sauce),
eggs Benedict, chicken, pork and more. |
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See large image |
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If you've ever wondered how to
make hollandaise sauce, you're about to discover how quick
and easy it is to whip up a batch. This easy Hollandaise Sauce
recipe is made with lightly seasoned |
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egg yolks, butter and a hint of freshly squeezed lemon, giving
this sauce a subtle tangy flavor. These ingredients are
briefly cooked together over low heat with the use of a
double boiler (or a bowl over a saucepan of water), creating
a creamy and elegant sauce that can be used for a large
variety of foods. Vegetables such as broccoli, asparagus and
cauliflower are fabulous with hollandaise sauce drizzled
over the top. Eggs Benedict, a gourmet breakfast dish
consisting of two English muffin halves topped with ham or
bacon, poached eggs is a famously topped with a generous
helping of hollandaise sauce. Using your imagination, this
delicious pale yellow creamy sauce can be used with many |
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other food preparations,
including pasta dishes, chicken, pork meats. To use with
broccoli, as a side dish, see
Broccoli with Hollandaise Sauce
- or as an appetizer, see
Broccoli with Hollandaise Sauce. |
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Ingredients
1/2 cup butter
4 egg yolks, well beaten
2 to 2 1/2 tablespoons
lemon juice
pinch of white pepper
1/8 teaspoon salt
Directions
Melt 2 tablespoons
butter in the top of a double boiler (or in a
heat-proof bowl placed on top of a saucepan filled
with about 1 inch of water), then
pour gradually into the beaten egg yolks, stirring
constantly. Return yolks and butter mixture to saucepan. Add the remaining butter by
tablespoons to saucepan, stirring after each addition until
melted. Remove from heat and stir in lemon juice,
pepper and salt. |
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