Hollandaise
By: Cresent
Published: Monday, December 21, 2009 - 10:46pm

Ingredients




4 Egg yolks
3 tablespoons Lemon juice
1/4 teaspoon Salt
1/4 teaspoon Sugar
1/4 teaspoon Dry mustard
8 dsh Tabasco sauce
1 stick Butter

Preparation

1 Place ingredients in the top of a double broiler. Place about one inch of water in the bottom part of the double boiler, and bring water to a boil. Turn the fire down to very low. Place the top part of the double boiler into the bottom part. Add 1 stick (1/2 c) of VERY COLD butter to the egg mixture. Whisk until the butter melts and the sauce thickens. Keep the sides and bottom scraped. If the water seems to be boiling too much simply lift the top part of the double boiler out of the bottom, and let it calm down. 2 When the sauce thickens, put a top on, and serve as soon as possible. This never curdles on me. 3 Let me know if it does on you. Sometimes, I even reheat this (if I ever have leftovers). When I reheat it, it curdles. The trick then is the following: Add a small amount of milk (about 1/2 to 1 teaspoon), and whisk, whisk, whisk. Hope this is the info you need.