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Hollandaise Sauce for White Asparagus
Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
2 cups (4 sticks) unsalted butter
6 large egg yolks
1/3 cup dry white wine
2 tablespoons water
2 teaspoons freshly squeezed lemon juice
Coarse salt
Cayenne pepper (optional)
Gallery
Hollandaise Sauce for White Asparagus
Recipe Summary
Yield: Makes 3 cups
Gallery
Hollandaise Sauce for White Asparagus
Hollandaise Sauce for White Asparagus
Hollandaise Sauce for White Asparagus
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 2 cups (4 sticks) unsalted butter
- 6 large egg yolks
- 1/3 cup dry white wine
- 2 tablespoons water
- 2 teaspoons freshly squeezed lemon juice
- Coarse salt
- Cayenne pepper (optional)
Directions
Clarify the butter: Slowly melt butter in a small saucepan over medium heat; skim off surface foam. Pour clear layer of butter into a large glass measuring cup, leaving behind the milky residue in the bottom of the pan, which can be discarded. Let butter cool until it is lukewarm.
Meanwhile, place egg yolks and wine in a heat-proof bowl set over a pan of simmering water. Whisk vigorously until mixture is very pale and whisk leaves a trail, 3 to 4 minutes. Remove bowl from heat; continue whisking until mixture is lukewarm, about 30 seconds.
Whisking constantly, add butter to the egg mixture a drop at a time at first and gradually increasing to a steady stream. When fully incorporated, stir in the water and lemon juice, and season with salt and cayenne pepper, if desired. Serve immediately, or keep warm over a pan of simmering water removed from heat.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Hollandaise Sauce for White Asparagus
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Reviews:
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Most Helpful
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All Reviews for Hollandaise Sauce for White Asparagus
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
