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Hollandaise Sauce
I don't have a double boiler and I only wanted one serving, so I used a pinch of salt, pinch of white pepper, couple drops of worcestershire, couple more drops of water, one egg yolk and about 3/4 T lemon juice... in my smallest heavy-bottom pot, on low with a plastic whisk, and 1/2 stick of butter cut into 1/4" slices (added one at a time). It turned out almost perfect - next time I'll make more :) and cut the lemon juice to 1/2 T per yolk.
1 user found this review helpful
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Reviewed On:
Aug. 30, 2011
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