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Condiments, Dressings & Sauces >  Hollandaise Sauce >

 

Hollandaise Sauce

• 3 egg yolks

• 1/2 lemon, juiced

• 1 tsp. cold water

• 1 tsp. salt

• 1 tsp. black pepper

• 1/2 C butter

In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and black pepper. Melt butter in a small saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for eight minutes, or until sauce is thickened. Serve immediately.

 

Suggestions: Serve with green vegetables, breaded fish, steak and eggs, roast beef, Eggs Benedict or Neptune's Breakfast.

 

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