Wednesday, March 31, 2010
Chicken Oscar- Hollandaise Sauce
4 Egg yokes
1-3 Tablespoons of Lemon Juice
1 stick of melted unsalted butter
up to 1/4 cup of hot water if needed
a dash of paprika and salt (optional)
Whisk the egg yolks and lemon juice together in a glass heat proof bowl until the mixture is fluffy and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, stir in lemon juice.