Idiot-Proof Hollandaise Sauce
Amount Measure Ingredient -- Preparation Method
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4 extra-large egg yolks
1 stick butter -- melted
1 tablespoon lemon juice
1 teaspoon mustard
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
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. Stir in mustard. If you make it fairly
thick, it makes a really decadent sandwich spread.
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Per Serving (excluding unknown items): 353 Calories; 38g Fat (94.3% calories
from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 366mg
Cholesterol; 343mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 7 Fat; 0
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!