Hollandaise Sauce
- 2 Tbsps butter or oleo
- 1 1/2 Tbsp floour
- 1 cup chicken stock, strained
- 1/2 cup milk
- Salt
- White pepper
- Celery salt
- 1 egg, lightly beaten
- Lemon juice
- Parsley, minced
Melt the butter. Blend in flour and slowly add chicken stock. This may be made from chicken bouillon cubes or canned chicken soup.
Add milk. Stir constantly until the sauce boils over a low flame. Season to taste with salt, white pepper and celery salt. Mix in lightly beaten egg.
Remove from the fire a moment after the egg is added. Flavor with a little lemon juice and minced parsley. Serve very hot.
If the mixture curdles, 2 Tbsps of heavy cream will fix it. This sauce is great with any kind of boiled fish or with cauliflower and asparagus.
Add milk. Stir constantly until the sauce boils over a low flame. Season to taste with salt, white pepper and celery salt. Mix in lightly beaten egg.
Remove from the fire a moment after the egg is added. Flavor with a little lemon juice and minced parsley. Serve very hot.
If the mixture curdles, 2 Tbsps of heavy cream will fix it. This sauce is great with any kind of boiled fish or with cauliflower and asparagus.
Submitted by Aug 8, 2009
15 min
30 min
45 min