Top Review by Janie Hackathorn
It had too much butter; never thickened. I would never recommend this recipe.<br/><br/>The best recipe I have used for Hollandaise sauce was in the Fanny Farmer Cookbook - great for basic, time tested recipes. Unfortunately, my cookbook is in a moving POD and I couldn't get to it for my Christmas Filet Oscar - ruined this year!
- 3 egg yolks
- 1 tablespoon cold water
- 1 cup sweet butter
- 4 teaspoons lemon juice
- 1⁄2 teaspoon salt
- cayenne pepper
Directions See How It's Made
- Place egg yolks and water in the top of a double boiler and beat well with a wire whip or fork.
- Put all but 2 tbs of the butter in a small saucepan over moderately low heat (about 225F degrees) until just melted.
- Add 1 tbs of the cold butter to the egg and water mixture and place over hot, not boiling water.
- Whip constantly until egg yolks thicken slightly.
- Remove from heat and whip in the second tbs of cold butter.
- Gradually pour the melted butter into the egg mixture, beating constantly.
- Place over hot, not boiling, water (water below should not touch bottom of pan) cook until thickened, whipping constantly.
- Thickened Hollandaise should hold the imprint when a fork or whip is drawn across the surface.
- Remove from heat and stir in lemon juice, salt, and cayenne.
- Sauce may be placed in top of double boiler over hot, not boiling, water, covered, and kept until serving time.
- Serve with vegetables, baked or broiled fish, and shell-fish.
- Note: if you use salted butter, omit the salt in the recipe.