Tuesday, June 10, 2014

Fool Proof Hollandaisse Sauce

There is nothing more to say than this is the all time best recipe for Hollandaisse Sauce in the world.  So long as the yolks are at room temperature and the butter is piping hot there is no way to fail!

Pam Koban's Hollandaise
3 egg yolks at room temperature
3 tablespoons lemon juice
¼ teaspoon salt
Pinch cayenne pepper
1 1/2 sticks butter, melted and hot

Blend together the egg yolks, lemon juice, salt and cayenne pepper in a blender. With the blender still running, slowly stream in the hot, melted butter.  Let blend in the blender for one minute to allow it to thicken

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