Classic Hollandaise(Good For Asparagus, Broccoli, Cauliflower, Or Eggs Benedict.)

1. 1

   In top of double boiler place egg yolks and 1/3 of butter. Over hot, not boiling, water, stir rapidly with a wooden spoon until butter melts.

2. 2

   Add second piece of butter,

3. 3

   continue stirring as mixture thickens and butter melts.

4. 4

   Add third piece of butter, stirring constantly.

5. 5

   (Water in bottom of double boiler should not come to a boil.)

6. 6

   When all butter is melted remove pan from hot water, stir rapidly 2 minutes longer.

7. 7

   Stir in lemon juice a tsp. at a time.

8. 8

   Add seasonings.

9. 9

   Place sauce again over hot water, stir constantly until thickened (2-3 minutes).

10. 10

    Remove from heat at once.

11. 11

    If sauce should curdle, stir in 1-2 Tbsp. of boiling water.

* Per serving · 4 servings · Values may vary.

No additional tips available.