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Basic Hollandaise with Variations recipe

One of the ‘five mother’ sauces, Hollandaiseis made with an emulsion of egg yolks, butter and lemon juice,usually in a double boiler to prevent overheating, and servedwarm.

Recipe: Basic Hollandaisewith Variations

4 egg yolks
1 tablespoon fresh lemon juice
1/2 cup unsalted butter, melted and cooled to room temperature

  • Vigorously whisk, or beat with an electricmixer, the egg yolks and lemon juice together in a stainlesssteel bowl until the mixture is thickened. Place the bowl overa saucepan of barely simmering water (or use a double boiler- do not allow the water to touch the bottom of the bowl or pan).Continue to whisk rapidly, being careful not to let the mixtureget too hot or the eggs will scramble. Slowly drizzle in themelted butter and continue to whisk until the sauce is thickenedand doubled in volume. Remove from heat and season to taste withsalt. Serve warm.

    Makes about 1 cup.


    B arnaise Sauce: Stir in 1 tablespoon dry white wine with the lemonjuice. After sauce thickens, stir in 1 tablespoon finely choppedonion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragonleaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon driedchervil leaves.

    Maltaise Sauce:After sauce thickens, stir in 1/2 teaspoon grated orange peeland 2 tablespoons orange juice.

    Mousseline Sauce:Prepare Hollandaise Sauce and cool to room temperature. Justbefore serving, beat 1/4 cup heavy whipping cream until stiffpeaks form and fold into the cooled sauce.

    Time For Breakfast!

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