By chia on September 06, 2007
Photo by chia
Photo by chia
"This classic recipe comes from "Julia and Jacques Cooking at Home" that was published in 1999."
Serving Size: 1 (246 g)
Servings Per Recipe: 1
"Great flavor and excellent cooking instructions. I always have trouble overcooking the eggs so they turn out lumpy instead of creamy, but this was very helpful! White pepper is a good alternative to black if you don't want to see those little specks. Adding the butter after removing from the heat is also important as it prevents the butter from melting too much so you can get that creamy consistency. Thanks for sharing!"
"Very easy recipe that makes very good Hollandaise; who could ask for more. I had to substitute salted butter for unsalted and black pepper for white. I think the white pepper is used so that you don't see any black specs in the sauce; anyway, I don't think that the substitutions had any effect on the outcome..
I have a simmer burner on my stove so I was able to control the heat pretty well; but I still had a comtainer of cold water available to cool the bottom of the pan, I used it once while heating the egg mixture which began to lump.
I also used the simmer burner set on meium low to help mix the butter into the egg mixture and keep the sauce warm for serving. The pan stayed cool enough so that I could rest my hand against the side of the pan and it was lukewarm when served.