Light hollandaise
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Light hollandaise
  Sauces    French    Eggs  
Last updated 6/12/2012 12:57:05 AM. Recipe ID 19497. Report a problem with this recipe.
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      Title: Light hollandaise
 Categories: Sauces, French, Eggs
      Yield: 1 1/2 cups
 
      3 tb Lemon juice, fresh
      3 tb Water
    1/2 ts Salt
      3    Eggs
      6 oz Butter, unsalted
           -(more as needed)
 
  Melt the butter in a small saucepan.  It should be warm, but not
  bubbling hot. Combine the lemon juice and water in a small sauce pan.
  Bring to a simmer, adding the salt.
  
  Meanwhile, place one egg and the yolks of the other two in a smallish
  saucepan.  Vigorously beat the egg and yolks with a wire whip for a
  minute or so, until they are pale and thick.
  
  Set the yolk mixture over moderately low heat and whisk in the hot
  lemon juice by driblets. Continue whisking, not too fast, but
  reaching all over the bottom and corners of the pan, until you have a
  foamy warm mass. Remove from heat just as you see a wisp of steam
  rising. (Do not overheat or you will coagulate the egg yolks.)
  
  Immediately start beating in the warm butter by driblets, to make a
  thick, creamy, light yellow sauce. Taste carefully for seasoning,
  adding salt, pepper, and more lemon juice to taste.
  
  NOTES:
  
  *  A quick and easy Hollandaise sauce -- Few small things seem to
  impress dinner guests more than a good Hollandaise sauce. Perhaps
  this is because the guests think it is difficult to execute. This
  recipe disproves that notion; it makes it simple to produce a
  consistently good Hollandaise sauce.  Use it over asparagus, to dip
  artichokes, with steak and rice, or for anything you can imagine. The
  original recipe comes from Julia Child & Company.
  
  *  This sauce is really so easy to make, you should leave it to the
  last minute.  It doesn't keep terribly well. Any egg yolk and butter
  sauce can be kept only warm, not hot, or it will curdle. Also
  remember that sauces with egg yolks are prime breeding grounds for
  sick-making bacteria.
  
  *  Copper or stainless steel saucepans are best, as they transmit and
  hold heat better than anything else. I often make this solely in
  Corningware pots, and find that sometimes the sauce will not set
  after removing from heat and adding the butter. In this case, return
  the mixture to very low heat, whisking vigorously until the sauce
  achieves the desired thickness. Too much heat will either curdle the
  egg yolks or cause the butter to separate from the mixture.
  
  Difficulty:  easy to moderate. Time: 5 minutes. Precision: approximate
  measurement OK.
  
  Chris Kent DEC Western Research Laboratory, Palo Alto, California, USA
  kent@decwrl.dec.com
  
  




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Recipe ID 19497 (Apr 03, 2005)

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