Hollandaise
Sauce

An butter, lemon and egg sauce frequently used over Eggs Benedict, fish dishes, many vegetables including my favorite, steamed asparagus spears. Hollandaise is one of the 5 basic sauces in French cuisine. Baking/Serving Ware by Ira Jon Burhans.
Preparation Time: 15 minutes Life experience recipe:
Makes   about 2/3 cup

Ingredients:
  • Ĺ cup butter
  • 4 teaspoons lemon juice
  • Dash Patís Special Blend Hot Sauce OR
  • Cayenne pepper flakes
  • 3 large egg yolks
  • 1/8 teaspoon salt
  • 2 tablespoons hot water
  • Finely chopped fresh parsley or chives, optional

Preparation:
  1. In a heavy bottom saucepan, heat butter until melted and slightly foamy, but do not brown the butter.
  2. In mixer, beat egg yolks with the lemon juice, salt and hot sauce or pepper flakes. While mixing, gradually add the melted butter, then the water.
  3. Return the mixture to the saucepan over low heat, whisking until slightly thickened. Best if served immediately, but can be kept up to an hour by covering and placing saucepan on top of another pan filled with hot water. Lightly sprinkle with parsley or chives, if desired just before serving.  

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Latest revision done July 2014
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