Hollandaise Sauce – So many uses!

hollandaise_crop380wThere are so many uses for Hollandaise sauce:  Béarnaise sauce, Eggs Benedict, and grilled Asparagus.  This smooth, rich, creamy sauce is used to embellish vegetables, fish, and egg dishes.  Makes 1 cup.

1 lb. butter

4 egg yolks

1/4 teaspoon cayenne pepper

4 teaspoons vinegar

Melt the butter.  In a separate bowl, whisk together egg yolks, cayenne and vinegar until yolks are fluffy and light.  Add small amount of melted butter at a time, while beating, until all butter is added.  To make it thicker, place bowl over boiling water and beat until desired thickness is reached.  I use a whisk, but you can use a hand mixer is you want.

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1 Comment

Filed under Beef, Celebration, Chicken, Dip / Spread / Sauce / Seasoning, Entree, Fish / Seafood, Holiday, Louisiana / Cajun

One response to “Hollandaise Sauce – So many uses!

  1. Pingback: Béarnaise Sauce – Great with grilled steaks « Hugs from Home: Recipes & Stories

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