50+ Friends Club Cookbook
Sauces
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HOLLANDAISE SAUCE
From the Kitchen of: BabyBoomer
Source: McCall's Cooking Class
| 3 | | Egg yolks |
| 2 | Tbsp. | cold water |
| 1/2 | cup (1 stick) | butter |
| 2 | Tbsp. | lemon juice |
| 1/8 | Tsp. | salt |
| | Dash | cayenne |
- In top of double boiler, with wire whisk, beat egg yolks with 2 Tbsp. of cold water just until blended. Cook over hot, (not boiling) water, stirring constantly with whisk, until mixture begins to thicken - about 1 minute.
- Add butter, 1 Tbsp at a time, beating continuously after each addition until butter is melted and mixture is smooth before adding next piece of butter - takes about 5 minutes in all. The hot water in the double-boiler base should not touch the bottom of the pan above; water should not be allowed to boil. (If it should start to bubble, add a little cold water at once to cool it.) Sauce curdles easily over high heat.
- Remove double-boiler top from hot water before adding lemon.
- Using a wire whisk, slowly beat in lemon juice, then salt and cayenne, beating just until sauce becomes thick as mayonnaise.
- To keep warm; add cold water to hot water in bottom of double boiler to make luke-warm; replace sauce, covered, over water, not heat.