Hollandaise Sauce
Recipe By: N. Jay Sorensen, RD
Serving Size: 12 Preparation Time: 0:15
Categories: Sauces, Stocks and Accompaniments
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6 each egg yolks
1 ounce water
16 ounces clarified butter — hot
1 tablespoon lemon juice – fresh
dash tobasco sauce
¼ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon white pepper
In a small stainless steel mixing bowl, add egg yolks and a 1/2 ounce water. Whip mixture and place over a pot of boiling water on a range top, making sure that the bowl does not touch the water. Whip continually until cooked to a soft peak, about 3 minutes. DO NOT OVER COOK. Remove from range. Place bowl on a wet towel to prevent slipping. Slowly pour clarified butter into eggs using a 4 ounce ladle and continue to whip. When half the butter has been added, add remaining water, continue to add butter. Add lemon juice, tobasco, Worcestershire sauce, salt and white pepper. Hold in a double boiler (warm) until needed. A safe time limit is two hours.