Wiki source code of Hollandaise Sauce
Last modified by Richard Johnson on 2018/08/03 22:03
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| author | version | line-number | content |
|---|---|---|---|
| 1 | Subject: whole egg hollandaise recipe (Joy of Cooking, 42nd printing, 1986) | ||
| 2 | |||
| 3 | |||
| 4 | 3 whole eggs | ||
| 5 | |||
| 6 | 4-5 teaspoons lemon juice | ||
| 7 | |||
| 8 | 3 Tablespoons water | ||
| 9 | |||
| 10 | |||
| 11 | In a heavy non-stick coated skilled melt over low heat: (or over a double boiler) | ||
| 12 | |||
| 13 | 6 or 7 Tablespoons butter | ||
| 14 | |||
| 15 | |||
| 16 | Add egg mixture slowly, stirring continuously until sauce has thickened. Do not over-cook. Before serving, add: | ||
| 17 | |||
| 18 | 1/2 teaspoon salt | ||
| 19 | |||
| 20 | Season to taste w/ pepper or paprika. |
