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Sep 01, 2008 at 11:16AM vs May 29, 2011 at 10:59AM
Hollandaise Sauce
- 4 egg yolks
- ¼ tsp. salt
- ½ c. whipping cream
- pinch dried mustard
- 2 tbsp lemon juice
- ½ c. butter
- pinch cayenne pepper
Combine egg yolks, cream, salt, mustard and lemon juice in 4 c. glass measure. Melt butter in microwave. WhiskPour butter slowly into yolkthe yolks, whisking mixture constantly until smooth. Microwave on Medium for 2 mins, stirring every 3030s s until sauce thickens.
If the sauce is just on the cusp of thickening but you're worried that any more time will curdle it, adding a pinch of flour will thicken it right up.
Refrigerate leftover sauce; reheat on low power whisking often.
4 egg yolks yields enough sauce for about 6 poached eggs.
Update: I tried this substituting a mixture of melted butter and milk instead of the cream since I didn't have cream. It worked fine. RefrigerateYou leftovermight sauce; reheatalso onconsidering lowthe [no-cream powerHollandaise whisking often.
4 egg yolks yields enough sauce for about 6 poached eggs.
# [Oh no! I just woke up and I don't have whipping cream!](/recipe](/recipe/243)).