Page 246 - Harrington Family Recipes

Hollandaise Sauce

Serving Size : 4 Preparation Time :0:00
Categories : Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg yolks
1/4 teaspoon salt
1 dash cayenne pepper
1 stick butter
2 tablespoons lemon juice

Put egg yolks in double boiler top (not over water yet). Start water to
heating in double boiler bottom. Beat yolks with whisk until thick. Add
salt and cayenne pepper.

Melt butter. Add 1/2 of butter, one tablespoon at a time, to yolks while
continuing to whisk.

Add lemon to remaining butter. Add lemon mixture, one tablespoon at a
time, to egg mixture, continuing to whisk.

But egg mixture over water in double boiler pan, stir until hot and thick.
Remove from heat. Serve as soon as possible.

Yield: "1 c"

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Per Serving (excluding unknown items): 235 Calories; 26g Fat (95.8%
calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber;
168mg Cholesterol; 371mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Fruit; 5 Fat.

NOTES : Got this recipe at a Map & Compass class while camping at
Joshua Tree National Park in April 2002. It was really
delicious! David Effinger, the instructor, said that the
secret was putting the lemon juice into the butter before
adding it to the eggs.

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