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Hollandaise Sauce

To make Hollandaise sauce first separate the egg yolks from the eggs being careful to not allow any of the egg whites to pollute the sauce. Using three containers one of which is the round bowl separate the yolks over the mixed container in case the yolk breaks. After isolating the yolk place it in the round bowl. Place the whites only into another container and the broken or mixed eggs into another container. Place the bowl with the egg yolks, water and lemon juice over the sauce pan with hot water over medium heat. Whisk or beat until the egg yolk mixture gets thick and frothy (at this point the temp is high enough to kill any possible salmonella). Remove the pot and bowl from heat and add the ice cubes to the water in the bowl. Slowly add the melted butter in a very small stream a little at a time until the thickened egg yolk and butter mixture is combined. Add the salt and hot sauce and stir. Adjust for taste. If the mixture becomes too thick or begins to break or separate add a little cold water and whisk. Hold between 140 to 170 degrees until service.

  • 5 large egg yolks without egg whites
  • (save the egg whites for chili rellenos)
  • 3/4 lb (3 sticks or 12 oz) butter (melted
  • but not to exceed 170 degrees)
  • 1 tbl spoon water
  • 1/4 tsp salt
  • 1 dash tabasco or other hot sauce
  • 3 tbl spoons lemon juice (about 2
  • lemons)
This recipe is:
vegetarian, gluten free, sugar free, dairy free
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