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Basic Hollandaise Sauce
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Recipe Information
Vicky Bryant

Serves/Makes:1 cup

  • 3 egg yolks
  • 1-1/2 tbsp (20 ml) fresh lemon juice
  • 4 tbsp (60 ml) chilled unsalted butter
  • 3/4 cup (175 ml) unsalted butter, melted
  • salt to taste
  • 1 tsp (5 ml) ground white pepper
  • fresh tarragon, optional (for Bernaise Sauce)
  • Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute.
  • Whisk in lemon juice.
  • Add 2 tbsp (30 ml) cold butter, and place over very low heat.
  • Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes Remove pan from heat, and beat in 1 tbsp (15 ml) cold butter.
  • Repeat.
  • Whisk in melted butter a little bit at a time (about 2 tbsp (30 ml) at a time).
  • Season with salt and white pepper to taste.
And, if you want Bernaise Sauce you just add fresh tarragon to Hollandaise Sauce

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