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Captain's Quarters Bed and Breakfast Inn

Ft. Oglethorpe, Georgia

Specialty Recipe

Hollandaise Sauce

This is a "last 15 minutes" sauce that takes 3 pans to do right. That is, this should be made just before you plate the entree and serve it. If you don't want to invest the time and energy (or future clean-up of the 3 pans) just before sitting down, I would recommend Knorr's Hollandaise Sauce Mix. I believe it is quite acceptable. Serve this sauce over the Herbed Asparagus Frittata.

Ingredients
3 Tablespoons fresh squeezed lemon juice
3 Tablespoons water
1/2 teaspoon salt
3 large eggs
1 cup unsalted butter, hot but not bubbling
Salt, white pepper, and more lemon juice to taste

Separate 2 of the eggs and reserve whites for some other use. Add yolks and other whole egg to a small stainless steel sauce pan. Add salt to lemon juice and water in a separate pan and set on low heat to simmer.

While lemon water is simmering, whisk egg and yolks until they become pale yellow and thicken (about a minute or so). Set egg mixture over a low/moderate heat (not hot enough to coagulate) and whisk in lemon water in dribbles. Continue whisking -- but not too vigorously -- until mixture becomes foamy. Remove from heat as first wisps of steam start to rise. Whisk in warm butter in dribbles. Butter should incorporate to form the sauce. Adjust seasonings and serve at once.

Please note: I never keep this sauce standing for more than 15 or 20 minutes since it can't be held at a temperature high enough to prevent bacteria. If you are at all concerned about this, please get the Knorr product at your grocery. I think you will find it agreeable.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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