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Foolproof Hollandaise

Photo: James Carrier
Yield Makes 2 1/4 cups; 6 servings
Notes: This method produces a bacteria-safe sauce. However, if sauce gets too hot, it may separate. To bring back together, put 2 tablespoons water in a blender or bowl. With motor running or while whisking, add the separated sauce in a slow, steady stream.

Ingredients

  • 1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
  • 6 large egg yolks
  • 1/4 cup lemon juice
  • 2 tablespoons Dijon mustard

Nutrition Information

  • calories 473
  • caloriesfromfat 97 %
  • protein 3.3 g
  • fat 51 g
  • satfat 30 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • sodium 598 mg
  • cholesterol 337 mg

How to Make It

  1. In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1- to 2-quart pan over medium-high heat, melt butter until bubbling.

  2. Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.

  3. Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.

  4. Whisking, add butter in a slow, steady stream, taking about 1 1/2 minutes. Whisk until sauce reaches 140°; adjust heat to maintain temperature (remove from simmering water if necessary) and continue to whisk for 3 minutes. Immediately remove from simmering water. Serve hollandaise hot, warm, or at room temperature.