Recipe

Light Honey Ginger Lager Recipe

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Ingredients

1/2 ts Salt
3 tb Lemon juice, fresh
3 tb Water
3 Eggs
6 oz Butter, unsalted

Directions

Step #1 Melt the butter in a small saucepan.
Step #2 It should be warm, but not bubbling hot.
Step #3 mix the lemon juice & water in a small sauce pan.
Step #4 Bring to a simmer, adding the salt.
Step #5 Meanwhile, place one egg & the yolks of the other two in a smallish saucepan.
Step #6 Vigorously beat the egg & yolks with a wire whip for a min or so, until they are pale & thick.
Step #7 Set the yolk mixture over moderately low heat & whisk in the hot lemon juice by driblets.
Step #8 Continue whisking, but reaching all over the bottom & corners of the pan, not too fast, until you have a foamy warm mass.
Step #9 remove this from heat just as you see a wisp of steam rising.
Step #10 (Do not overheat or you will coagulate the egg yolks.
Step #11 ) as soon as possible start beating in the warm butter by driblets, creamy, to make a thick, light yellow sauce.
Step #12 Taste carefully for Spice uping, adding salt, pepper, & more lemon juice to taste.
Step #13 NOTES: A quick & easy Hollandaise sauce -- Few small things seem to impress dinner guests more than a good Hollandaise sauce.
Step #14 Perhaps this is because the guests think it is difficult to execute.
Step #15 This recipe disproves that notion; it makes it simple to produce a consistently good Hollandaise sauce.
Step #16 Use it over asparagus, to dip artichokes, with steak & rice, or for anything you can imagine.
Step #17 The original recipe comes from Julia Child & Company.
Step #18 This sauce is really so easy to make, you should leave it to the last min.
Step #19 It doesn't keep terribly well.
Step #20 Any egg yolk & butter sauce can be kept only warm, not hot, or it will curdle.
Step #21 Also remember that sauces with egg yolks are prime breeding grounds for sick-making bacteria.
Step #22 Copper or stainless steel saucepans are best, as they transmit and hold heat better than anything else.
Step #23 I often make this solely in Corningware pots, & find that sometimes the sauce will not set after removing from heat & adding the butter.
Step #24 In this case, return the mixture to very low heat, whisking vigorously until the sauce achieves the desired thickness.
Step #25 Too much heat will either curdle the egg yolks or cause the butter to separate from the mixture.
Step #26 : Difficulty: easy to moderate.
Step #27 : Time: 5 mins.
Step #28 : Precision: approximate measurement OK.
Step #29 : Chris Kent : DEC Western Research Laboratory, California, Palo Alto, USA : kent@decwrl.
Step #30 dec.
Step #31 com :.
Enjoy the LIGHT HONEY GINGER LAGER recipe

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Light Honey Ginger Lager Recipe

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