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Hollandaise Sauce


Essential to that breakfast favorite, Eggs Benedict. Also good with asparagus or fish.

Note that this is a warm sauce, not hot, if overheated it will curdle.

2 egg yolks
1 Tbs water
lemon juice
1/2 cup unsalted butter, cut into small pieces
pinch of salt


Heat about 1 inch of water in the bottom of a double boiler. Bring just to simmering point. Place egg yolks, water and 1 tsp lemon juice in top of double boiler and place over gently simmering water (must not touch the bottom of the upper container) and whisk until yolks thicken slightly. This stage is called a sabayon and is reached when you begin to see bottom of bowl between strokes and mixture clings to whisk when it is raised from pot. Now add butter, a piece at a time, slipping it through your fingers to soften it slightly. Whisk all the time, incorporating each piece of butter thoroughly before adding next piece. When all butter has been added and sauce is thick and creamy, add salt and a little more lemon juice. The sauce should have a delicate lemon flavor but should not be too sharp.

Yield: About 3/4 cup

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