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Prep 10min
Total15min
Servings12
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Ingredients
3
large egg yolks
1
tablespoon lemon juice
1/2
cup firm butter
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Steps
1
In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
2
Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
3
Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.
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Some of our favorite ways to use this homemade Hollandaise Sauce include topping steamed vegetables, fish and of course, eggs—as in eggs benedict.
As mentioned above, classic Hollandaise Sauce is considered one of the mother sauces in French cuisine. Other sauces in this group include béchamel (milk and roux, which is made of flour and butter), Espagnole (brown stock and a browned roux) and velouté (white stock thickened by roux). All of these sauces can take any number of forms, but it’s helpful to know the basic formula for each of these. You're likely already familiar with these sauces in one form or another. For example, the gravy you make on Thanksgiving is a form of velouté, and the sauce you make for homemade macaroni and cheese will start with a béchamel. So next time you run across these terms, there’s no need to be intimidated by the French words—chances are, you’re already very well acquainted with these fundamental sauces.
To make Béarnaise sauce, stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Serve with fish and meat.
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