I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 12, 2016

Hollandaise Sauce

3 egg yolks
1 to 2 Tbsp. lemon juice (to taste)
1 to 1 1/2 sticks butter (more makes thicker sauce)
1/4 tsp. salt (1/2 tsp. if using unsalted butter)
Pinch pepper & small pinch cayenne pepper

 Place egg yolks, lemon juice, and seasonings in blender.  Cut butter in small pieces and heat to foaming.  Cover the blender jar and blend yolk mixture at top speed for 2 seconds.  Uncover, and still blending at top speed, start pouring in the hot butter in a thin stream of droplets.  Be careful, as this splashes.  By the time all of the butter has gone in, the sauce will be a thick cream.  Omit milky residue in the bottom of the butter pan.  Taste and blend in more seasonings if necessary.  Serve immediately or keep warm for a short time by setting blender jar in a pan of warm water.  Use to make Eggs Benedict  or over steamed vegetables, fish or savory crepes.

 
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