| |
|
What You Need:
(To Make: about 1½ cups)
|
|
|
|
½ pound plus 4 tablespoons unsalted butter, cut into ½-inch bits
4 egg yolks
1 tablespoon cold water
2 tablespoons strained fresh lemon juice
¼ teaspoon ground white pepper
½ teaspoon salt
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a small heavy skillet, melt the butter bits over moderate heat, stirring so that they melt completely without browning. Remove the skillet from the heat and cover tightly to keep the melted butter warm.
|
2. Combine the egg yolks and water in a 1½-to 2-quart enameled or stainless-steel saucepan and beat vigorously with a wire whisk until the mixture is foamy.
|
3. Place the pan over the lowest possible heat and continue whisking until the mixture thickens and almost doubles in volume. Do not let the yolks come anywhere near a boil or they will curdle; if necessary, lift the pan off the heat from time to time to cool it.
|
4. Still whisking constantly, pour in the reserved hot butter as slowly as possible, and continue to beat over low heat until the sauce thickens heavily. Beat in the lemon juice, pepper and salt, and taste the hollandaise sauce for seasoning.
|
5. Serve at once or, if you like, set the pan in a bowl of hot water and keep the sauce warm for up to 30 minutes before serving.
|
|
|
|
|
