• Mother Sauces - 03

    From Dave Drum@1:229/452 to All on Wed Oct 4 16:41:04 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hollandaise Sauce
    Categories: Five, Eggs, Citrus, Chilies
    Yield: 2 Cups

    2 lg Egg yolks
    2 ts White wine vinegar
    8 oz Clarified butter; heated to
    - 125┬║F/52┬║C
    Fresh lemon juice
    Salt & fresh ground pepper
    Cayenne pepper

    Fill a medium pot halfway with water and bring to a
    simmer. In a metal bowl that sits atop the pan without
    touching the surface of the water, whisk together the
    yolks, vinegar, and 1/4 cup plus 1 tablespoon cold
    water. Whisking constantly and regulating the heat of
    the stove to avoid boiling, cook the egg mixture until
    the yolks are lighter in color and a ribbon consistency
    has been formed, 2-4 minutes. Turn off the heat, but
    leave the bowl atop the hot water bath. Slowly begin
    drizzling in the hot clarified butter a tablespoon or so
    at a time while whisking continuously, being sure that
    all of the butter has been emulsified into the egg
    mixture before adding more. Once all of the butter has
    been added, season the sauce to taste with lemon juice,
    salt, pepper, and cayenne. Use immediately.

    By Saveur Editors

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives


    ... #include SWEEPING_GENERALITY.h

    --- Talisman v0.47-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)