SAVOURY SAUCES: This is the other egg-thickened sauce that is traditional & popularly used today.

EGG-THICKENED SAUCE—HOLLANDAISE SAUCE:

½ cup clarified butter                                                  

4 egg yolks

2 tsp. lemon juice                                                       

salt and pepper to taste

Place 2 tbsp. of the butter and the egg yolks in the top of a double boiler over hot, but not boiling water. Stir constantly with a wooden spoon until the butter and yolks are well combined. Slowly add the remaining butter, beating the mixture constantly until the sauce is thickened.

Remove from heat and beat sauce well for 2 minutes. Add lemon juice, salt and pepper.

Place sauce over hot water again, and beat for a further 2 minutes. Should the sauce curdle, add 2 to 3 tbsp. cold water and beat well until smooth.

Serve sauce with salmon or asparagus.

VARIATIONS:

1.   Fiagaro Sauce:

          1/3 cup stewed, pureed tomatoes                      

          2 tbsp. chopped parsley

          2 tbsp. tomato paste                                          

          2 cups hot Hollandaise sauce

          salt and pepper

Add tomatoes and tomato paste into hot Hollandaise sauce, and beat well together. Add parsley, salt and pepper to taste. Reheat gently before serving. Serve with fish or steak.

2.   Maltaise Sauce—add 1/3 cup orange juice and 1 tsp. orange rind to hot Hollandaise sauce.

3.   Pernod sauce---add ¼ cup white wine, 2 tbsp. Pernod, 2 tbsp. tomato paste to 1 cup Hollandaise sauce. Reheat and serve with cooked shrimp

4.   Sauce Vert---add ½ cup cooked chopped spinach into 2 cups Hollandaise sauce. Reheat and serve with any seafood.