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“All very good sauces for seafood or vegetables.”
READY IN:
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 lemon, juice of
  • 3 egg yolks
  • 1 pinch salt
  • 1 pinch white pepper
  • 12 cup butter, melted
  • 12 cup corn oil or 12 cup peanut oil

Directions

  1. Place lemon juice, egg, salt and pepper in bowl of food processor.
  2. Blend for 1 to 3 seconds.
  3. Add butter while still running, then add corn or peanut oil.
  4. Blend in processor for 20 seconds until smooth and uniform
  5. Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen)
  6. Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley.
  7. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard.
  8. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind.

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