Recipes
Hollandaise Sauce
By Chef Pan Manley, Keiser UniversityIngredients:
Simple Hollandaise
Servings: 6
Yield: 6 fluid ounces
3 egg yolks
1/2 cup butter
1 lemon
cayenne pepper
salt
pepper
water
Directions:
Procedure
In the bottom pan of a double boiler, bring approximately 1-2 inches of water to a simmer.
Place egg yolks in the top pan of the double boiler and whisk until they begin to lighten in color.
While continuing to whisk, slowly drizzle in the melted butter.
Add approximately 1 T of lemon juice. Whisk well.
Adjust seasoning with additional lemon juice, cayenne pepper, salt, and pepper. Water can be added to thin the sauce, if needed.
Keep warm over a water bath until service.
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