Hollandaise Sauce

Hollandaise Sauce is one of the most important sauces in French cooking.

This is perfect over eggs, vegetables, chicken or fish.

4 eggs yolks

1/8 - 1/4 tsp. each salt, pepper 

1/3 - 1/2 stick butter (cut up)
1 - 2  tsp. fresh lemon juice (adjust amount)

Crack eggs and carefully separate yolks into a large heat proof bowl or a double boiler.

 Add lemon juice, salt and pepper. 

Whisk until blended. 

Bring water to boil in a medium pot or bottom of the double boiler. 

Lower heat to simmer. 

Place bowl with eggs over pot, add butter, keep whisking and cook for 5 - 8 minutes or until sauce is thickened. 

Serves 4.

Buerre Blanc

This is perfect to celebrate Bastille Day or anytime.

2 - 3 T. butter
1/8 - 1/4 tsp. each: salt, pepper
1/4 c. each: dry white wine or vermouth, shallots chopped

Peel, rinse and chop shallots.

Heat pan to medium heat. Lower heat to medium low. Add shallots, butter to pan.

Carefully add wine, salt, pepper. 

Cook for 4 - 7 min or until sauce is reduced.

Spoon sauce over fish or seafood.

Serves 4.