Title: Hollandaise
Categories: Sauce
Yield: 4 Servings
| 4 | | Egg yolks |
| 3 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/4 | ts | Dry mustard |
| 8 | | Drops Tabasco sauce |
* Into the top of a double broiler put all ingredients Place about one inch
of water in the bottom part of the double boiler, and bring water to a
boil. Turn the fire down to very low. Place the top part of the double
boiler into the bottom part. Add 1 stick (1/2 c) of VERY COLD butter to
the egg mixture. Whisk until the butter melts and the sauce thickens. Keep
the sides and bottom scraped. If the water seems to be boiling too much
simply lift the top part of the double boiler out of the bottom, and let it
calm down.
When the sauce thickens, put a top on, and try to>>> serve as soon as
possible. This never curdles on me.
Let me know if it does on you. Sometimes, I even reheat this (if I ever
have leftovers). When I reheat it, it curdles. The trick then is the
following: Add a small amount of milk (about 1/2 to 1 teaspoon), and
whisk, whisk, whisk. Hope this is the info you need.