HOLLANDAISE SAUCE

Using Panasonic INVERTER® Microwave


  
EQUIPMENT:
  •  Measuring Spoons
  •  Measuring Cup
  •  2 Qt. Glass or Microwave safe plastic bowl with cover.
  •  Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
  •  1/2 cup butter or margarine 125 ml
  •  1/4 tbsp lemon juice 50 ml
  •  4 egg yolks 4
  •  salt and pepper to taste
PROCEDURE:
  1.  In a medium bowl or cup, melt butter at P7 50 - 60 seconds.
  2.  Combine lemon juice with egg yolks and whip until foamy
  3.  While whipping, drizzle the hot butter into the egg yolks.
  4.  Cook at P4 50 - 60 seconds, stirring several in times.
  5.  Season to taste.
  6.  May be reheated at P4 30 - 40 seconds, stirring twice.
  7.  Makes: 3/4 cup (175 ml)
 CHEF's TIP:

While the acid from the lemon juice will help retard bacteria, it is best to serve this sauce within 2 hours after you make it. This sauce is best served with Poached Eggs on Toasted English Muffins for eggs Benedict, over Panasonic microwave steamed Asparagus or, substitute the lemon juice with Tarragon vinegar and add fresh chopped Tarragon to make BĂ©arnaise Sauce. This you can serve with grilled meats for a special touch to your meal.



 
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HOLLANDAISE SAUCE


 
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