Hollandaise Sauce Detroit Style
- 5 beans ground white pepper
- 1 tablespoon vinegar
- 1 tablespoon cold water
- 5 egg yolks, beaten
- 1 pound butter, melted and strained through cheesecloth
- 1/2 lemon juice only
Cook ground white pepper with vinegar for 3 or 4 minutes, cool it. Then add the cold water and egg yolks, stir over a fire until it starts to get thick (don't boil it); then add the strained butter, a pinch of salt and the lemon juice. Serve with fish or vegetables. Serves 5.
Submitted by May 28, 2009
15 min
30 min
45 min