Classic Hollandaise Sauce

1. 1

   In small saucepan, stir egg yolks, half the butter and juice from lemon; stir briskly with wooden spoon.

2. 2

   Stir over very low heat until butter is melted.

3. 3

   Add remaining butter, stirring briskly, until butter is melted and sauce thickens.

4. 4

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.