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Hollandaise Sauce and Variations

MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Sauces, Rubs, Marinades
Recipe Preparation Level: moderate
    Hollandaise Sauce

    8 Tbs butter, melted and warm
    2 Tbs lemon juice
    3 egg yolks
    4 Tbs boiling water
    Salt and white pepper to taste

    Heat the lemon juice in a small saucepan held over a larger pot of boiling water. Add the three egg yolks, beating constantly with a wire whisk. Add the boiling water, one tablespoon at a time, whisking constantly until the mixture is slightly thickened. Continue to beat while adding the warm butter slowly, a tablespoon at a time, until the sauce is thick and creamy. Do not over heat or the eggs will curdle. Season to taste with the salt and white pepper. Makes about 1 cup.

    Variations
    Bernaise Sauce
    Heat 4 Tbs of red wine vinegar, 1/2 tsp dried tarragon, and 1 Tbs finely chopped shallots or chives until reduced by half and use in place of the lemon juice.

    Mousseline Sauce
    Fold 1/4 cup of heavy cream, lightly whipped, into 1 cup of Hollandaise just before serving.

    Choron Sauce
    Add 1 Tbs tomato paste to 1 cup Hollandaise.

    Maltaise Sauce
    Substitute orange juice for the lemon juice, and add 1 tsp grated orange zest.

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