MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Julia Child's Hollandaise Sauce
 Categories: Five, Sauces, Citrus
      Yield: 1 servings
 
      3 lg Egg yolks
      1 tb Cold water
      1 tb Lemon juice
    1/2 lb Unsalted butter; cold, in
           - pieces
           Salt & white pepper
 
  In the top of double boiler or a heat-proof bowl whisk
  the egg yolks until they become thick and sticky. Whisk
  in the water and lemon juice. Place the pan or bowl over
  a saucepan of simmering, not boiling, water. Whisk until
  mixture is warm, about 2 minutes. (If mixture appears to
  become lumpy dip pan immediately in a bowl of ice water
  to cool, whisk until smooth and then continue recipe.)
  The yolk mixture has thickened enough when you can see
  the bottom of the pan between strokes and mixture forms
  a light cream on the wires of the whip.
  
  While whisking the yolk mixture add the pieces of
  butter, a tablespoon or so at a time whisking thoroughly
  to incorporate before adding more butter. As the mixture
  begins to thicken and become creamy, the butter can be
  added more rapidly.
  
  Season the sauce, to taste, with salt, white pepper and
  lemon juice. To keep the sauce warm, set the pan or bowl
  in lukewarm water or in a thermos.
  
  FROM: Butter Sauces with Julia Child
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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