Cookbook talk:Mock Hollandaise Sauce I

would be possible to use grams as unit of mensurament or even imperials)? -in Europe I´ve never seen "butter sticks" nor I know how big the cups in your Country are... Thanks --84.190.64.20 18:35, 29 May 2007 (UTC)


 * Done. For reference, a "stick" is a North American term for ¼ pound of butter. Webaware talk 23:46, 29 May 2007 (UTC)

Shouldn't this be a base recipe?
I would assume the simple Hollandaise title would start with the base recipe, and become more complex from there. Here is a very simple Hollandaise sauce recipe.

3 egg yolks 1 tablespoon / 18.25 g / 15 ml lemon juice 1/2 cup / 115 g / 120 ml firm salted butter (cold)

With double boiler: Stir yolks and lemon juice vigorously in top of double boiler. Add half of the butter, and place on stove over medium heat, bringing the water to a steady boil. Stirring constantly, melt the butter completely. Add second half of butter and melt as before, stirring constantly. Continue cooking over boiling water, stirring vigorously, until the yolks cook and the sauce thickens. In 1.5 l/qt sauce pan: Stir yolks and lemon juice vigorously in sauce pan. Add half of the cold/firm butter, and place on stove over very low heat. Stir constantly and melt the butter completely. Add remaining butter and melt as before, stirring vigorously, until the yolks cook and the sauce thickens.

(Be sure the butter melts slowly so the yolks have time to cook and thicken the sauce without curdling.) Serve either hot or room temperature, possibly garnish with a dash of Hungarian paprika.

- Amgine (discuss • contribs) 17:30, 4 May 2011 (UTC)