- 21. NEVER FAIL HOLLANDAISE SAUCE
- Mix together over low heat, stirring constantly. Add 3/4 stick butter. Keep stirring over low heat until thickened.
Ingredients: 4 (juice .. yolks ...)
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- 22. BLENDER HOLLANDAISE SAUCE
- Put egg yolks, cayenne pepper and lemon juice in blender and blend briefly. Add butter, melted and bubbling hard in a fine stream to egg mixture with ...
Ingredients: 4 (juice .. yolks ...)
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- 23. CREAMY HOLLANDAISE SAUCE
- In covered blender, blend soup, lemon juice, mustard, and pepper until smooth. With blender running gradually, add butter in a steady stream. Blend 3 ...
Ingredients: 6 (juice .. mustard .. soup .. yolks ...)
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- 24. HOLLANDAISE SAUCE
- In double boiler, cream together and cook slowly until mixture is blended and hot. If it becomes too thick, add milk to thin.
Ingredients: 5 (cheese .. lemon .. salt .. yolks ...)
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- 25. HOLLANDAISE SAUCE
- Place egg yolks in blender container. Cover and blend about 5 seconds or until mixed. In small saucepan, heat butter and lemon juice until butter is ...
Ingredients: 3 (juice .. yolks ...)
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- 26. BLENDER HOLLANDAISE SAUCE
- Combine first 4 ingredients in container of electric blender; blend until thick and lemon colored. Add butter in a slow, steady stream; continue to ...
Ingredients: 5 (juice .. salt .. yolks ...)
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- 27. HOLLANDAISE SAUCE
- Melt butter in top of double boiler over hot, not boiling, water. Add salt and beaten eggs, stirring constantly until thickened. Gradually stir in ...
Ingredients: 5 (juice .. salt ...)
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- 28. NEVER-FAIL HOLLANDAISE SAUCE
- Melt butter in top of double boiler. Add salt, lemon juice and slightly beaten egg yolks. Beat with rotary beater until thick and lemon colored. If ...
Ingredients: 5 (juice .. salt .. yolks ...)
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- 29. BLENDER HOLLANDAISE SAUCE
- 1. In the container of a blender put egg yolks, lemon juice, 1/4 teaspoon salt and cayenne pepper. 2. Melt butter until hot and bubbly, but not ...
Ingredients: 5 (juice .. salt .. yolks ...)
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- 30. EASY HOLLANDAISE SAUCE
- Cook and stir over low heat until just heated through. (Do not boil or it will separate.) Makes 6-8 servings.
Ingredients: 4 (cream .. juice .. mustard ...)
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