Easy Hollandaise And Variations Recipe

1. 1

   Place cool egg yolks, cool butter and cool lemon juice in a small heavy saucepan.

2. 2

   Heat slowly over a low heat, stirring often with a whisk, especially as it thickens.

3. 3

   Stir constantly adding salt and pepper and the tarragon when sauce reaches thickness you want.

4. 4

   If it becomes too thick, thin with a few drops of warm water.

5. 5

   If sauce develops lumps from heating too quickly without stirring, beat briskly with wire whip and then strain out any remaining lumps.

6. 6

   Delicious on asparagus, broccoli, cauliflower, artichokes, chicken, steak and Large eggs benedict.

7. 7

   For a different hollandaise, reduce butter to 4 Tbsp.

8. 8

   and add in 1/4 c. lowfat sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.