Stop Blogging and Cook

DAILY POST MAY 3rd:  GET READY FOR MOTHER’S DAY

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Butter

GREEN MARKET
Eggs
Lemon

T I M I N G

MAKES 1/2 c
PREPARATION TIME: 15 min

1. Melt butter.
2. Beat yolks & lemon juice; cook.
3. Add butter.

C O O K  /  P R E P A R E

INGREDIENTS
1/2 c unsalted butter, divided into 4 + 4 TBSP
2 egg yolks
2 TBSP lemon juice

COOKING

1. Put enough water into bottom of double boiler so that water does not touch the bottom of top pot.
2. Bring water to boil in the bottom of the double boiler, melt 4 TBSP butter in top pot.  When it has just melted, pour butter into a separate dish.
3. With top of double boiler off the heat, add lemon juice first, then beat in egg yolks until they are thick & sticky.
4. Stirring constantly, return top of double boiler to pot & bring water to a boil to cook egg yolk mixture.  It will thicken in 1 to 2 min.  If it appears too be thickening to quickly, remove the top pot & put into a pot of cold water to stop the cooking.
5. Whisk in melted butter a TBSP at a time.
6. Return to heat & whisk the solid butter, 1 TBSP at a time, beating continuously.  Sauce should be thick, and able to hold shape for a second.  Don’t let it thin & break down by overheating.  If it seems to be thinning, off heat & stop adding butter.  Beat vigorously to insure a smooth consistency.

S E R V E

Serve immediately, over vegetables like asparagus, broccoli or cauliflower, or Eggs Benedict.   Don’t expect the sauce to be hot; warm is sufficient if the food underneath is hot.