• D366fb8633d8d3ee91c79ec9f46ab44d

Louis' Hollandaise Sauce

We probably eat less red meat than we once did. When my Dad buys great steaks for the grill, you can be sure that Hollandaise will be available for meat or asparagus.

Prep
Cook
Serves 16people
Ingredients
1/4
lb Sweet Butter (softened)
2
Extra Large Egg Yolks
1
tbls Lemon Juice
1/4
tsp Salt
2
dashes White Pepper
Directions
1.
Place 1 tbls Butter into small saucepan and whisk over very low heat, stirring constantly until mixture bubbles at the edges.
2.
Once Butter is completely softened add the Egg Yolks and continue to whisk over low heat
3.
Gradually whisk in remaining Butter, 1 tbls at a time, whisking continuously until mixture begins to thicken
4.
The goal is for the sauce to take on consistency of a thin custard
5.
Whisk in Lemon Juice; Add Salt & Pepper
6.
NOTE: If sauce curdles, remove from heat and slowly whisk it in with a tsp Lemon Juice in a clean bowl

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