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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I love to browse the Williams-Sonoma site and see all the beutiful cooking things I will never have. Use this hollandaise sauce to prepare eggs Florentine, a variation on eggs Benedict that is made with spinach rather than Canadian bacon. Read more . Hollandaise also pairs deliciously with poached fish, such as trout or halibut, and with steamed or roasted asparagus. Ingredients:
picture is from their site. |
adapted from williams-sonoma lifestyles series, brunch entertaining, by janeen sarlin (time-life books, 1999). |
ingredients |
4 egg yolks |
2 tbs. fresh lemon and lime juice |
1 tbs. water |
1/8 tsp. salt |
pinch of cayenne pepper |
2 pinches of freshly ground white pepper |
16 tbs. (2 sticks) unsalted butter, melted |
Directions:
1. Directions:
2. In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.
3. Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve. Makes 2 cups.
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