Elite EGC-007 Use and Care Manual download pdf (Page 10)

RECIPES (CONT.)

HOLLANDAISE SAUCE

Makes about 1 cup

• 4 egg yolks

• 1 tablespoon lemon juice

• ½ cup melted butter, kept

warm

• ½ to ¾ teaspoon kosher salt

• pinch ground white pepper

• pinch cayenne

• water, to thin if necessary

1. In a medium bowl, whisk yolks

and lemon juice until just

thickened. Place the bowl over

a pot of simmering, NOT

boiling, water; while whisking

constantly, whisk the mixture

until it has increased in volume

and has thickened, about 8 to

10 minutes. The eggs must not

cook, so if it seems as though

the mixture is getting above

body temperature, whisk the

mixture off of the heat a bit,

and, then place back onto the

pot of water.

2. Once thickened, slowly whisk

in the melted butter until

completely combined. Stir in

spices. If sauce is too thick,

thin out with some water or

extra lemon juice.

3. Use immediately.

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