Salsa Holandesa

SALSA HOLANDESA
THE BUTTER
egg yolks will readly absorb a certain quantity of butter when it is fed to them gradually, giving them time to incorporate each addition before another is presented.when too much is added at time, paricularly at first, the sauce will not thicken. and if the total amount of butter is more than the yolks can absorb,, the sauce will curdle. about 3 ounces of butteris the usual maximum per yolk. but if you have never made hollandaise before, it is safer not to go over 2 ounces or 1/4 cup.
LA MANTEQUILLA
yemas de huevo fácilmente por variaciones absorberá unacierta cantidad de mantequilla cuando se alimenta a ellos poco a poco, dándoles tiempo para incorporar cada adición antes de que otro se presenta. cuando se añade demasiada en el tiempo, maneraparticular al principio, la salsa no se espese. y si el importe total de la mantequilla es más que las yemas pueden absorber,, la salsa se cuaja. 3 onzas de mantequilla es el máximo habitual por yema dehuevo. pero si usted nunca ha hecho antes holandesa, es más seguro de no ir más de 2 onzas o 1 / 4 taza.

Procedimiment
1- cut the butter into pieces and melt it in the saucepan over moderateheat. then set it aside
2- beat the egg yolks for about 1 minute in the saucepan, or until the become thick and sticky
3- add the water, lemon juice, and salt, and beat for half a minutemore

4- add the tablespoon cold butter, but do not beat it in. then place the saucepan over very low heat or barely simmering water and stir the egg yolks whit a wire whip until they slowly thickeninto smooth cream. this will take 1 to 2 minutes. if they seem to be thickening too quickly, or even suggest a lumpy quality, inmmediately plunge the bottom of the pan in cold water , beating theyolks to cool them. then continue beating over heat. the egg yolks have thickened enough when you can begin to see the bottom of the pan between strokes, and the mixture forms a light cream on the...