Here a quick, easy way to make Hollandaise sauce from Julia Child's Mastering the Art of French Cooking, Volume I (Knopf, 1961). Julia says the making of the sauces is "within the capabilities of an 8-year-old child". This recipe came from www.nytimes.com
MAKES ABOUT 1 CUP
1/2 lb. unsalted butter
6 egg yolks
4–6 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1. Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15–20 minutes.
2. Meanwhile, put egg yolks, lemon juice, salt, and pepper into the jar of an electric blender. Cover, and blend on high speed for 2 seconds; then, with the motor still running, gradually add melted butter in a slow, steady stream through hole in blender lid, leaving milky solids behind. Adjust seasonings.
MAKES ABOUT 1 CUP
1/2 lb. unsalted butter
6 egg yolks
4–6 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1. Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15–20 minutes.
2. Meanwhile, put egg yolks, lemon juice, salt, and pepper into the jar of an electric blender. Cover, and blend on high speed for 2 seconds; then, with the motor still running, gradually add melted butter in a slow, steady stream through hole in blender lid, leaving milky solids behind. Adjust seasonings.
This always a good one. The vitamix makes perfect hollandaise. We have some sitting in the freezer that was left over from Valentine's day.
ReplyDelete