Thursday, September 23, 2010

Hollandaise Sauce

Since this recipe comes from the Red Lion Inn, we trust it to be excellent.

Hollandaise Sauce

4 egg yolks, unbeaten
4 1/2 TB fresh lemon juice
12 TB frozen clarified butter
salt and cayenne to taste
1/4 tsp worcestershire sauce

-Place egg yolks, lemon juice and 6 TB butter in small saucepan. Cook over low heat, stirring continuously with wooden spoon.
-When butter has melted, add remaining butter and stir until sauce thickens.
-Add salt, cayenne and worcestershire sauce.

Suggested serving over Chicken Almondine, Veal Oscar.

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