Hollandaise Shrimp Sauce

Oxmoor House
about 1 1/2 cups


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3 egg yolks
1 tablespoon boiling water
3 tablespoons water
2 tablespoons warm lemon juice
1/2 cup butter, melted
1/4 teaspoon salt
Pinch of red pepper
1 dozen medium shrimp, cooked, peeled, deveined, and coarsely chopped
1/2 (3-ounce) can sliced mushrooms, drained
1/4 cup pineapple tidbits


Place yolks in top of a double boiler; place over simmering water. Beat yolks with a wire whisk until they begin to thicken. Add boiling water; beat again until egg mixture begins to thicken. Gradually add 3 tablespoons water, 1 tablespoon at a time, beating well after each addition. Add lemon juice, butter, salt, and pepper; beat until well blended.

Carefully fold in shrimp, mushrooms, and drained pineapple. Heat thoroughly, and serve immediately over fish rolls.

Created date

February 2010