Hollandaise Sauce

1. 1

   Method 1:

2. 2

   Divide butter into 3 portions.

3. 3

   Place egg yolks with 1/3 of the butter in top of double boiler.

4. 4

   Keep water hot but not boiling.

5. 5

   Stir eggs and butter constantly.

6. 6

   When butter melts, add another portion and as it melts and the mixture begins to thicken, add remaining butter.

7. 7

   Keep stirring constantly.

8. 8

   As soon as mixture is thick, remove from heat and add seasonings.

9. 9

   The sauce is delicious served with vegetables.

10. 10

    Should sauce separate, beat 2 tablespoons boiling water, drop by drop.

11. 11

    Makes 1 cup sauce. Increase lemon juice to 1 1/2 tablespoons.

* Per serving · 4 servings · Values may vary.

No additional tips available.