Hollandaise Sauce

1. 1

   Cut butter into 1-inch pieces.

2. 2

   In a small, heavy saucepan combine lemon juice and 2 tablespoons water and reduce over high heat to about one tablespoon.

3. 3

   Remove from heat and add 1 tablespoon cold water.

4. 4

   Beat egg yolks lightly and wisk into lemon water.

5. 5

   Over low heat, wisk in the butter, one piece at a time, making sure that each piece of butter is melted before adding.

6. 6

   Continue to wisk the sauce until it is thick.

7. 7

   Add salt and white pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.