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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 heat; stir in the salt, paprika and pepper. Serve
immediately.
Yield: 1 cup.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |