Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes Sauces Classic
Recipes Sauces Classic
|
|||||||
|
|||||||
| Author Notes: |
Here's a good recipe for classic Hollandaise sauce. Serve this sauce on Richard Calhoun's Eggs Benedictine. |
| Ingredients: |
3 egg yolks
3/4 cup butter, melted 1/2 teaspoon lemon juice cayenne pepper to taste salt to taste chopped parsley, for garnish |
| Instructions: |
Whip the egg yolks in a stainless steel bowl over steam or in a double boiler over boiling water. Gradually add the melted butter, lemon juice and seasonings. Cook only until thickened. Do not over cook. |
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
- Recently Added
-
- Nov 16, 2010
- Jun 21, 2010
- Jul 23, 2007
- Jul 23, 2007
Submit a recipe for publication on FabulousFoods.com
|
