Hollandaise sauce
Alright, I'm gonna let you in on a secret. It's not so much a secret as something that I did that will royally irritate several family members.
4 egg yolks (save those whites, because you can use them to make angel food cake)
2 Tbsp. lemon juice
2 sticks butter
1/4 tsp. salt
Cut each stick of butter into pieces. Beat egg yolks in top of double boiler until smooth with wooden spoon. Blend in lemon juice and salt, then place over simmering water. Add 1 piece of butter, stirring constantly. Keep adding until all butter is gone and sauce is thickened. Remove from heat.
Last week when we went to get a few things my Nana wanted us to have from her house, I took her two recipe boxes. I figure no one else would really cook from them, and that if she were still lucid and making rational decisions, she'd have told me to take them.
So, I have them, and when my Dad and I went through them, we found recipes from my great grandmothers, among the bunch.
I'm super excited to work my way through these recipes.
I started this weekend by making Hollandaise sauce. You can read the story of Eggs Benedict and Hollandaise on my blog, but here's the recipe, for archiving purposes.
2 Tbsp. lemon juice
2 sticks butter
1/4 tsp. salt
Cut each stick of butter into pieces. Beat egg yolks in top of double boiler until smooth with wooden spoon. Blend in lemon juice and salt, then place over simmering water. Add 1 piece of butter, stirring constantly. Keep adding until all butter is gone and sauce is thickened. Remove from heat.
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