Tuesday, April 26, 2011

Hollandaise Sauce

This recipe comes from allrecipes.com. It says in the directions that once you pour the butter into the blended egg yolks and spices, the sauce should thicken immediately. Well, it didn't. But when I came back a half an hour later to do the dishes, the sauce had thickened. So my recommendation is that after you blend and combine, let the sauce cool until it thickens.

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Pinch of Cayenne pepper
  • 1 stick of butter
  1. Melt butter over low heat.
  2. In a blender, mix egg yolks, mustard, lemon juice and Cayenne pepper. Blend on high for one minute.
  3. Add butter. Blend on high for 30 seconds.
  4. Let sauce stand until it thickens.

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