An Oregon Coast Bed and Breakfast Innkeeper's Hollandaise Sauce

Hollandaise Sauce recipe graciously shared by Carolyn Hammer from Benjamin Young Inn
  • 1/2 cup butter
  • 4 large egg yolks
  • 1 tablespoon plus 1 teaspoon of lemon juice
  • 1/8 teaspoon salt
  •  1/4 teaspoon of dry mustard
  • dash cayenne pepper or hot pepper sauce
  • 2 tablespoons hot water if doing in sauce pan
  • finely chopped fresh parsley, if desired
Eggs Benedict served with the Benjamin Young Inn Hollandaise SauceHeat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving. Can be made in a blender but make sure your butter is very hot by heating in microwave and slowly pour butter into the running blender of egg yokes, lemon juice, etc, and blend for 30 seconds.
Makes about 2/3 cup of hollandaise sauce

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