HOLLANDAISE SAUCE RECIPES

Hollandaise Sauce
makes about 1/2 cup

1/4 cup butter
2 egg yolks
1/8 teaspoon salt
few grains of pepper
1/3 cup boiling water
1 tablespoon lemon juice

Melt butter over hot water. Remove from hot water and add egg yolks, one at a time, stirring until thoroughly blended ( a wooden spoon is best).

Add salt, pepper and gradually, while stirring, the boiling water.

Place again over hot, NOT boiling, water. Heat slowly, stirring constantly, until mixture is thick and custard-like (8 to 10 minutes). Be sure that he water remains below the boiling point.

Remove from heat as soon as it is thick; stir in lemon juice and serve.

NOTE: Too high a temperature, too long cooking or too long standing over heat before serving may make Hollandaise curdle. It can be made smooth again by very slowly adding 1 tablespoon of boiling water, beating the while with a rotary beater. If sauce cannot served immediately it should preferably be made in advance and allowed to cool; then reheated over hot, not boiling, water for 5 minutes.

Dill Hollandaise Sauce: Add 1 to 1 1/2 teaspoons fresh or dried dill. Serve with boiled lamb.

Mint Hollandaise Sauce: Add 1 tablespoons finely chopped fresh or dried mint. Serve with roast lamb.

Chive Hollandaise Sauce: Add 1 tablespoon finely chopped chives. Serve with meat or vegetables.

Béarnaise Sauce: Add 1/2 teaspoons onion salt with seasonings. When sauce is thick, add 1 teaspoons chopped tarragon and 1 teaspoon chopped parsley or chervil. Decrease lemon juice to 1 teaspoon and add 2 teaspoons tarragon vinegar.

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