Hollandaise Sauce For Trout
Hollandaise Sauce For Trout, a sauces recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Hollandaise Sauce For Trout
Ingredients
- 12 tb Butter
- 3 Egg yolks
- 2 tb Cold water
- Salt to taste 2 ts Lemon juice
- 1/8 ts Cayenne pepper
Method
- Place a skillet on the stove and add about 1/2 inch of water.
- Bring the water to a simmer.
- Have ready 1 1/2 quart saucepan.
- Place the butter in another saucepan and place it over very low heat.
- Set 1 1/2 quart saucepan in the simmering water in the skillet.
- Place the egg yolks in the saucepan.
- Add the cold water, salt and 1 tsp. lemon juice.
- Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick.
- It is important that the heat beneath the saucepan be moderate.
- When the egg yolks become custardlike and thickened, start adding the melted butter.
- Continue beating, stirring constantly and vigorously, until all the butter is added.
- Add the remaining lemon juice and cayenne.
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