Rosemary Hollandaise

recipe

Yield:

Makes 2 1/2 cups

Recipe from


Ingredients

1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon pepper
1/2 cup hot water
6 egg yolks
1 1/2 cups butter, cut into 1/2-inch pieces and divided
1 1/2 tablespoons chopped fresh rosemary

Preparation

Combine first 3 ingredients in top of a double boiler. Cook over medium-high heat until reduced to 2 tablespoons; add 1/2 cup hot water. Whisk in egg yolks. Add about one-third of butter to egg mixture; cook over hot, not boiling, water, whisking constantly, until butter melts. Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter. Cook until temperature reaches 160°, stirring constantly. Stir in rosemary. Remove sauce from double boiler; serve immediately.

Note:

January 2003
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