Title: Hollandaise Sauce for Trout
Categories: Sauce Seafood
Yield: 1 Servings
| 12 | tb | Butter |
| 3 | | Egg yolks |
| 2 | tb | Cold water |
| | | Salt to taste |
| 2 | ts | Lemon juice |
| 1/8 | ts | Cayenne pepper |
Place a skillet on the stove and add about 1/2 inch of water. Bring the
water to a simmer. Have ready 1 1/2 quart saucepan.
Place the butter in another saucepan and place it over very low heat.
Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the
egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon
juice. Start beating the egg yolks with a wire whisk, stirring in a back
and forth circular fashion, making certain that the whisk covers the bottom
of the saucepan so the yolks do not stick. It is important that the heat
beneath the saucepan be moderate.
When the egg yolks become custardlike and thickened, start adding the
melted butter.
Continue beating, stirring constantly and vigorously, until all the butter
is added. Add the remaining lemon juice and cayenne.