Also know as Hollandaise
Our title makes this sauce as un-intimidating as it really is. If you master the use of a double boiler (a pot in a pot over boiling water) you can make homemade English custard, great puddings AND hollandaise sauce, to name a few.
A delicious dipping sauce or drizzle over steamed, fresh out of the field veggies-like broccoli, cauliflower, carrots, braised greens. It’s a great way to celebrate veggies harvested early in the growing season. The Feast of St. John is upon us so celebrate! (Also known as the summer solstice)
Lemony Egg Sauce
also know as hollandaise
Go find a metal bowl that will nest inside another pot with water in the bottom. Don’t let the water touch the bottom of the top pot.
Bring the water to a boil before nesting the top pot in place.
Turn the water to simmer (low)
In a small pot
melt and have at the ready 1 cube of unsalted butter.
Have a big whisk at the ready too!
In a separate bowl
- 3-4 egg yolks
- 2 Tb FRESH lemon juice
- 2 Tb water
- ½ tsp sea salt
- 2 TB white wine
- you might consider adding a few drops of Tabasco Sauce too.
Pour the egg mixture into the top pot of the double boiler as the water is simmering.
Immediately begin whisking and stay at it! Keep whisking for about 5 min. until the concoction looks creamy. This is a good a work out so NO whining. It’s well worth the effort.
Now, while continuing to whisk the mixture, slowly pour the melted butter into the egg concoction.
Keep whisking until it’s thick enough to stay on the spoon when dipped.
TURN OFF THE BURNER
You can hold the sauce over the hot water until you bring it to the table to “Ooos and ahs”.