Hollandaise - CD Recipes - CookingDistrict.com
Cooking District Recipes


Photo by jimforest
Categories: Sauces
Photo by jimforest
Step 1
2 lb Butter • melt
Separate & reserve.
Step 2
4 each Egg Yolk • mix
2 oz Water
Whip to a saboyon texture
Step 3
Butterfat • hot
Butter Water • hot
Drizzle butterfat by fourths alternating with the butter water while whipping constantly.
Step 4
1 each Lemon
pinch Cayenne Pepper
Season with lemon, salt & cayenne.


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