Specifications

19
Recipes
welcome booklet
DIRECTIONS
HOLLANDAISE SAUCE
On the stovetop, fill the bot-
tom of a double boiler part-
way with water. Make sure
that water does not touch
the bo#om of the bowl. Bring
water to a gentle simmer.
In the top of the double
boiler, whisk together egg
yolks, lemon juice, white
pepper, Worcestershire sauce,
and 1 tablespoon water. Add
the melted bu#er to egg yolk
mixture 1 or 2 tablespoons at
a time while whisking yolks
constantly.
If hollandaise begins to get
too thick, add a teaspoon or
two of hot water. Continue
whisking until incorporated.
Whisk in salt then remove
from heat. Place a lid on pan
to keep sauce warm.