Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Hollandaise Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Hollandaise Sauce Empty Hollandaise Sauce

    Post by Lobo Thu 21 Jan 2016, 8:23 pm

    Hollandaise Sauce Img70l
    Hollandaise Sauce
    Hollandaise Sauce Translucent
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4
    Use this hollandaise sauce to prepare eggs Florentine, a variation on eggs Benedict that is made with spinach rather than Canadian bacon. Hollandaise also pairs deliciously with poached fish, such as trout or halibut, and with steamed or roasted asparagus.






    • 308

    Ingredients:


    • 4 egg yolks
    • 2 Tbs. fresh lemon and lime juice
    • 1 Tbs. water
    • 1/8 tsp. salt
    • Pinch of cayenne pepper
    • 2 pinches of freshly ground white pepper
    • 16 Tbs. (2 sticks) unsalted butter, melted

    Related Recipes


    Directions:

    In a heatproof bowl set over a saucepan of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt, cayenne pepper and white pepper.

    Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat, or transfer to a cast-iron sauce warmer until ready to serve.
    Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).
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