Mock Hollandaise Sauce I
المكونات
- 1½ sticks butter (170 g or ¾ cup), cut into small pieces
- 2 egg yolks
- 1 tbsp lemon juice
- 1 tbsp water
- ¼ tsp salt
- ¼ tsp cayenne pepper
- 1 tsp parsley
التعليمات
1. Heat the butter until it melts, taking care not to burn the butter. Once melted, allow to cool until solids appear on the top.
2. Skim off the milk solids, and keep the clarified butter warm/liquid (in a hot cup will do fine).
3. Put egg yolks, lemon juice, water, salt and cayenne pepper into a non-reactive saucepan, and beat until smooth.
4. Heat over very low heat, beating constantly with a whisk. If the egg starts to solidify, remove from heat, and do not stop whisking.
5. When the whisk forms streaks in the bottom of the pan (around 8 minutes), add clarified butter, one teaspoon at a time to begin with, adding more as it combines. Adding the butter too quickly will make the sauce split, and you will have to start over. The sauce should thicken as butter is added—when it is the desired thickness, remove from the heat.
6. Add optional parsley and serve.
