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Hollandaise Sauce
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3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup cold butter, cut into 8 pieces
1/8 teaspoon salt
1/8 teaspoon paprika
Dash white pepper
In a small heavy saucepan or double boiler, whisk together the egg
yolks, water and lemon juice. Cook and stir over low heat until
mixture begins to thicken, bubbles around edges and reaches 160°,
about 20 minutes. Add butter to yolk mixture, one piece at a time,
whisking after each addition until butter is melted. Remove from the
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |