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Tasso Hollandaise

Tasso Hollandaise

This recipe goes with Garden District Eggs

Southern Living APRIL 2004

  • Yield: Makes 3 cups

Ingredients

  • 8 egg yolks
  • 1/4 cup fresh lemon juice
  • 2 tablespoons white wine
  • 2 cups butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/2 cup finely chopped tasso ham (about 6 ounces)*

Preparation

Whisk yolks in top of a double boiler; gradually whisk in lemon juice and wine. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt and red pepper. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Stir in tasso. Serve immediately.

*1/2 cup diced, cooked andouille sausage may be substituted.

Kitchen Express: Prepare 2 (0.9-ounce) packages hollandaise sauce mix according to package directions; stir in tasso. For testing purposes only, we used Knorr Hollandaise Sauce Mix.

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Tasso Hollandaise recipe

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