Idiot-Proof Hollandaise Sauce
Serving Size : 3
Amount Measure Ingredient -- Preparation Method
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4 extra-large egg yolks
1 stick butter -- melted
1 tablespoon lemon juice
Whisk or beat together the egg yolks and lemon juice in a medium-sized
heatproof bowl until the mixture is slightly thickened and about double in
volume. Meanwhile, melt the butter. In a saucepan slightly smaller than
the bowl with the egg mixture, heat an inch or so of water until
simmering. (If you have a double boiler, heat the water in the bottom of
the double boiler)
Dribble the melted butter VERY slowly into the egg mixture, whisking like
mad at the same time, until all the butter is incorporated. The mixture
will be fairly loose.
Set the bowl over the saucepan OR transfer the mixture to the top of the
double boiler. Don't leave the sauce alone! Whisk slowly until the sauce
is a little less thick than you want it -- it will continue to thicken a
bit when you take it off the heat. If you make it fairly thick, it makes
a really decadent sandwich spread.
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Per Serving (excluding unknown items): 352 Calories; 37g Fat (94.5%
calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber;
366mg Cholesterol; 322mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 7
NOTES : I don't get good success with keeping this sauce warm for long, or
with reheating it, so make it when you need it.
If the sauce gets too thick, dribble a few drops of COLD water
into the sauce and whisk to thin. Add the water slowly, it
doesn't take much!