hollandaise?

Answer 1

3 egg yolks, 2 Tbsp lemon juice. Whisk that together. Add 4 Tbsp. cold unsalted butter. Whisk over low heat until melted, then whisk in 4 more Tbsp of butter on Tbsp at a time until each ones melted.

Do not fudge with this recipe. I tried adding more juice or some zest, and it just doesn't work.

If your sauce breaks, you can add 1 Tbsp hot water to bring it back.

Answer 2

McCormick's or Knorr's makes a decent Hollandaise sauce. It's a dry mix you add milk and butter too. Safer bet than homemade.
I like it on asparagus, Eggs benedict. Bernaise which is similar but has tarragon added is good on fish especially salmon and filet mignon.

Answer 3

I recently learned how to make eggs Benedict for my boyfriend and got the following recipe out of Joy of Cooking:

Melt one stick of butter in a pot on the stove on low and strain through a coffee filter to remove the solids. You are left with clarified butter.

Put a medium pot of water on the stove with about three inches of water in it.

Put three egg yolks in a metal or glass bowl with one teaspoon of water and whip with a whisk over the boiling water (double boiler) until thick and creamy. Then add the clarified butter a little at a time, whisking it in as you go. Remove from the heat and add 1-3 tablespoons of real lemon juice and 2-3 drops of Tabasco sauce.

Answer 4

Not sure of what the question is? But if you are asking what it is it is a sauce made of egg yolks, lemon juice a little cream and butter....melted slowly so the eggs dont cook, then pour over asparagus....or whatever!

Answer 5

Whats the question? How to make it and is it hard? Do you like it?