Hollandaise Sauce
Yield: About 1 cup of sauce
Cook Time: 3 minutes
Tips: For more lemon flavor in sauce, add maximum amount of freshly squeezed lemon juice as suggested in recipe.
Suggestion: Serve with vegetables such as Broccoli with Hollandaise Sauce, eggs Benedict, chicken, pork and more.
Ingredients
- 1/2 cup butter
- 4 egg yolks, well beaten
- 2 to 2 1/2 tablespoons lemon juice
- pinch of white pepper
- 1/8 teaspoon salt
Directions
Melt 2 tablespoons butter in the top of a double boiler (or in a heat-proof bowl placed on top of a saucepan filled with about 1 inch of water), then pour gradually into the beaten egg yolks, stirring constantly. Return yolks and butter mixture to saucepan. Add the remaining butter by tablespoons to saucepan, stirring after each addition until melted. Remove from heat and stir in lemon juice, pepper and salt.