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.
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
How to Make It
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.
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.
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.
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.
To previous post... the first step in directions asks to melt the butter - therefore, stream. Not chunks. Even so - this made from scratch original sauce was not to my liking. Too much lemon juice and I didn't like the "raw" egg smell or slight taste of raw eggs and lemon. I think I'll keep looking for just the right sauce recipe.
I have not yet tried this recipe. My rating is based on the fact that the recipe calls for butter cut into small chunks and then instructs the cook to add "in a small stream". So. Is it chunks or stream or does it matter? I'm so confused! But of course that doesn't take much.
RB -Suckatomato, CA
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