Hollandaise Sauce Shopping List:
2 egg yolks
2 tablespoons cream
¼ teaspoon salt Few grains cayenne pepper
2 tablespoons lemon juice or tarragon vinegar
½ cup butter
Hollandaise Sauce Preparation Instructions:
1. In the top of a double boiler, beat egg yolks, cream, salt, and cayenne pepper until thick with a whisk beater. Set over hot (not boiling) water. (Bottom of double-boiler top should not touch water.)
2. Add the lemon juice gradually, while beating constantly. Cook, beating constantly with the whisk beater, until sauce is the consistency of thick cream. Remove double boiler from heat, leaving top in place.
3. Beating constantly, add the butter, ½ teaspoon at a time. Beat with whisk beater until butter is melted and thoroughly blended in.
Hollandaise Sauce Recipe: ABOUT 1 CUP
Note: If necessary, the sauce may be kept hot 15 to 30 minutes over hot water. Keep covered and stir sauce occasionally.
Hollandaise Sauce