Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Blender Hollandaise Sauce


1 1/2 cups butter
6 egg yolks
1/4 tsp salt
1/8 tsp white pepper
3 TB each lemon juice and hot water

In heavy saucepan heat butter until foaming but not browned. In blender container rinsed with hot water, whirl remaining ingredients 3 seconds just until blended. With blender running, add hot butter, clear part only, in a slow steady stream. Don not add the milk solids. Whirl just until smooth and slightly thickened. Keep warm over hot water for up to 30 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.