The end product tasted like unsweetened lemon curd. It eventually got smooth while melting the last of the butter. I love lemon, but only 2 egg yolks with all that lemon juice? The consistency got really weird and separated, as if the eggs were reacting to the acidity. I questioned the recipe as I was measuring out my lemon juice and realized this was calling for basically the juice of an entire lemon. Continue stirring until butter is melted and sauce thickened.Stir over very low heat until butter is melted.In a small saucepan, stir with wooden spoon 2 egg yolks and 3 tbsp lemon juice.Here’s the recipe for Hollandaise that’s in my 1956 cookbook: But you always see the packets of hollandaise next to the asparagus, so I decided that it was finally time. I get eggs benedict once in a while at restaurants, but it’s just not one of the foods on my radar. But, for some reason, hollandaise had always kind of freaked me out. I’m basically an expert at bechemel, one of the other french mother sauces…used for my famous mac and cheese. Hollandaise is one of the french mother sauces. I decided to make my hand at some hollandaise sauce to put on my asparagus. She also recommends that if you cut the asparagus into pieces, to cook the stems first and then add the tips at the end. Betty recommends cooking in boiling water for 10 to 20 minutes. My favorite method for cooking asparagus is to cut it into pieces and saute in a pan. I saw some asparagus at the grocery store and I had to get some. This week, the weather in Buffalo has started to warm up.
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