Rosa's Hollandaise Sauce

Submitted by Dan-Amer 1

"Many cooks are scared off of preparing Hollandaise sauce because they think it is too difficult. Here is a recipe which add a stabilizer at the end, so much of the difficulty is removed. This is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. The lemon extract is my addition."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 1 1/2 cups

ingredients

• 1⁄3 cup butter, softened
• 2 egg yolks
• 1 lemon, juice of
• 5 drops lemon extract
• 1⁄4 teaspoon paprika
• 1⁄2 teaspoon salt
• 1 cup boiling water
• 2 teaspoons cornstarch, scant
• 1⁄4 cup cold water

directions

1. Cream the softened butter and then add the egg yolks, one at a time, while continuing to beat. Transfer this mixture to the top of a double boiler over simmering water, then add with rapid stirring the lemon juice, lemon extract, paprika, salt, and boiling water, continuing to stir and cook until the mixture becomes thick. Dissolve the cornstarch in the cold water and stir into the mixture until it thickens.