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| Hollandaise Sauce
3 egg yolks
2 tablespoons of lemon juice
1 sprig parsley
1 slice of peeled onion
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/2 cup of butter
1/2 cup of boiling water
Combine all ingredients, except boiling water in glass container of mixer or blender. Blend about 5 seconds or until smooth. Add boiling water gradually as blending continues. Pour mixture into top part of double boiler. Cook over hot water, stirring briskly until sauce is consistency of soft custard. Remove from heat. Keep sauce warm over hot water until served. Or store in refrigerator and reheat over warm water when needed. Makes 1 cup of sauce
Easy Hollandaise
Good Hollandaise is easily made without a mixer or blender. about 1/2 hour before serving, cut 1/4 pound butter or margarine into small pieces in upper part of double broiler. Add 3 egg yolks and 3 tablespoons of lemon juice. Let stand at room temperature. Just before serving, stir mixture briskly over gently boiling water 2 or 3 minutes or until thickened. Remove at once from water. Use at once. Makes 1 cup
This is the popular sauce which is served with artichokes, sprouts, broccoli, asparagus, Eggs Benedict, and in other dishes.
Mock Hollandaise
Blend 1/2 cup of mayonnaise, 2 tablespoons of prepared mustard, 3 drops of Tabasco sauce in upper part of double boiler. Stir briskly about 4 minutes over boiling water. Spoon over hot or cold vegetables. Makes about 1//2 cup of sauce.
Béarnaise Sauce: This sauce is a highly flavored Hollandaise. Use 1/4 cup of tarragon vinegar, 2 shallots, chopped, 3 sprigs of fresh tarragon, 4 peppercorns, crushed, 1/4 cup of white wine, 3 egg yolks, slightly beaten, 1/2 pound of melted butter, 1/2 teaspoon of salt, 1 1/16 teaspoon of cayenne, sprig of fresh chervil. Mix the vinegar, shallots, chopped stems of tarragon, peppercorns and wine in upper part of glass or enamel double boiler. Cook over low heat until reduced to thick paste. Mix egg yolks with 1 tablespoon of water. Stir into vinegar mixture. whip or stir briskly over hot, but not boiling water. when creamy, add butter slowly, stirring constantly. Add cayenne and salt. Strain through fine sieve or cheesecloth. Add chopped tarragon leaves and chervil. Serve at once. Makes about 1 3/4 cups of sauce.
Serve on broiled steak in some French restaurants. Use like Hollandaise in many recipes.
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