Compliments of David’s Restaurants

Hollandaise Sauce

Ingredients:

4 Egg yolks
10–12 oz Hot melted butter
2 T Water
t Salt
T Cayenne pepper
Juice of 1 lemon

Method of Preparation:

1. Combine eggs with water
2. Whisk over double boiler until foamy
3. Remove eggs from heat and wisk in butter a little bit at a time
4. Season with lemon juice, salt and cayenne pepper
5. Keep warm ( not hot) until ready to  serve

Mousseline sauce – great for fish

1.  Fold in ½ c whipped cream

Béarnaise Sauce – excellent for meats

1. Reduction of
2. 2 T Minced shallots
3. 2 T Dried tarragon leaves
4. 4 T Red wine vinegar
5. Cook until almost dry