Frank's Recipes! Mock Hollandaise Sauce for 100

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

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

Help support this site

Recipe Archives

Mock Hollandaise Sauce for 100

Servings: 100 Portions (3 Quarts)
Portions: 1 3/4 Tablespoons

1 1/3 cup (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water, warm
1/2 cup (4 oz) butter or margarine, melted
1/2 cup (2 oz) flour, wheat, hard, sifted
1 1/2 teaspoon salt
1/8 teaspoon pepper, cayenne
1 cup (12 yolks) egg yolks, lightly beaten

Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Blend butter
or margarine and flour together; stir until smooth. Add roux to milk stirring
constantly. Simmer 5 minutes or until slightly thickened. Add seasoning to sauce; mix
well. Stirring sauce constantly over low heat, add yolks in small amounts. Add butter or
margarine and juice in small amounts, stirring constantly, until all is added. Beat well
after each addition.

NOTE:
Do not allow the sauce to boil or simmer. This is a rich sauce. A small portion is adequate.

1 lb lemon A.P. (4 lemons) will yield 34 cup juice.