1/4 cup lemon juice
1 tsp black peppercorns
3 blades mace
2 large egg yolks
1/2 cup butter, room at temperature
3 pinch cayenne pepper
1 lemon slice (opt)
1 paprika
A Recipe for
Lemon Butter Hollandaise
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This Recipe for Lemon Butter Hollandaise is one of thousands in the Recipes-to-go Fruit Cookbook.
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
This is a recipe for Lemon Butter Hollandaise from the recipe cookbook of Recipes-to-go (Fruit)
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Put lemon juice, peppercorns and mace into a small saucepan. Bring to
a boil and boil until liquid is reduced by half. In a bowl, combine
egg yolks with 1 tablespoon of butter and beat well.
Strain hot lemon liquid into butter mixture, beating constantly with a
wooden spoon. Place pan over a very low heat and gradually add small
pieces of remaining butter, whisking well until sauce is thickened
and smooth. (If mixture gets too hot at this stage it will curdle and
separate. To prevent this from happening, keep removing pan from heat
while beating in butter to ensure gentle cooking.)
Add cayenne pepper to sauce and mix well. Turn mixture into a warm
serving dish. Garnish with lemon slice, if desired, and sprinkle with
paprika.
Makes 2/3 cup.
NOTE: This rich egg and butter sauce requires great care during
cooking to achieve delicious results. Serve warm or cold with poached
salmon, asparagus or globe artichokes.
Serves: 1
Lemon Butter Hollandaise Recipe brought to you by Recipes To-Go