Hollandaise Sauce

1. 1

   Bring the vinegar and lemon juice to a boil in a small saucepan over high heat.

2. 2

   Remove from heat.

3. 3

   Put the egg yolks in a food processor or blender with a little salt and pepper and process for 1 minute.

4. 4

   With the motor still running, slowly add the lemon juice and vinegar mixture.

5. 5

   Add the butter to the same saucepan and melt over low heat.

6. 6

   When the butter begins to foam, remove it from the heat.

7. 7

   With the food processor running, slowly pour the butter through the feed tube until the sauce is thick and smooth.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.