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| HOLLANDAISE SAUCE | |
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1/4 cup butter 1/4 cup cream 2 egg yolks, beaten 1 tablespoon freshly squeezed lemon juice salt, to taste pinch of cayenne pepper pinch of paprika 1 teaspoon freshly minced parsley Melt butter in the top of a double boiler. Stir in cream and beaten egg yolks. Whisk together. Add salt and lemon juice. Cook over boiling water in a double boiler until mixture thickens, stirring constantly. Remove from heat and beat with a whisk until light. Stir in cayenne pepper, paprika and freshly chopped parsley, if desired. Submitted by: CM | |
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recipe reviews #30774
Rachel (California) says:
This is so rich and tasty, I use it all the time and my guests rave about it for ever! Thank you!
#97788
Andy (Massachusetts) says:
Very nice ,I adapted this recipe for Pork tenderloin.. added some Honey, Dijon and yellow mustard... to taste and added about 3 teaspoons of confectioners sugar.. was a Perfect blend. Also added some Lime as well as the Lemon .. MMM great stuff.... thanks!
#193515
Tim (United States) says:
Easiest to make and an extremely good recipe.
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