10021 (New York, NY) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     


    AN EXCELLENT HOLLANDAISE
    from "Mrs. Witty's Home-Style Menu Cookbook" by Helen Witty

    You will find this foolproof hollandaise is superior to a blender-made sauce, which is the easiest for an inexperienced cook to tackle — and absolutely equal to lusciousness to the classic top-of-the-stove hollandaise, which is trickier to make than this, my pet version. Another virtue: The sauce can be made hours or days ahead and re-warmed as the recipe describes.

    Makes about 1 1/2 cups
    INGREDIENTS (CLICK TO BUY)

    5 large egg yolks
    1/2 teaspoon salt, or more to taste
    1/2 cup water
    12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1-tablespoons slices
    2 tablespoons, or to taste, strained fresh lemon juice
    Pinch of white pepper or ground hot red pepper, optional

    Print recipe
    PREPARATION

    Whisk the egg yolks, 1/2 teaspoon salt, and water together in a small, very thick saucepan (or do this in the top of a double boiler).
    Whisking constantly, heat the mixture over very low heat (or over, not in simmering water in the double-boiler base) until the mixture beings to feel quite warm to a probing fingertip the temperature will be about 125° on an instant-reading thermometer.
    Continuing to whisk, add butter one slice at a time, blending in most of each before adding the next. When all the butter has been added, remove the sauce from the heat at once and stir in the lemon juice and pepper. Taste and add more lemon, salt, or pepper if needed. Strain the sauce, if you want absolutely flawless texture.
    The sauce will be warm enough to serve for up to 15 minutes; to hold it longer, set it over hot tap water (no more than 140°). If it's to be served hours later, let it cool, then re-warm it (below). The sauce may be refrigerated for three days or more.
    Re-warming: Set the container of sauce in a bowl of hot tap water (no more than 140°); whisk it occasionally until it is warm, replacing the hot water as necessary.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    Optional Ingredients
      FreshDirect Cayenne Pepper - $3.59/ea
     2oz
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users