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Unformatted text preview: Put pot on the burner While (NOT bubbling) Leave pot on the burner Put other ingredients in the blender Turn on blender While (more butter) Pour butter into blender in slow stream Turn off blender Never-Fail Blender Hollandaise Heat butter until bubbling. Combine all other ingredients in blender. With blender turned on, pour butter into yolk mixture in slow stream until all is added. Turn blender off. Keeps well in refrigerator for several days. When reheating, heat over hot, not boiling, water in double boiler. Makes about 1-1/4 cups sauce. 1 cup butter 4 egg yolks 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon Tabasco 1/4 teaspoon dry mustard 2 tablespoons lemon juice Figure 6.4 A recipe for Hollandaise sauce...
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This note was uploaded on 01/13/2011 for the course CSE 1550 taught by Professor Marianakant during the Fall '10 term at York University.
- Fall '10