Hollandaise Sauce

1. 1

   In a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.

2. 2

   Season with a dash of salt and pepper.

3. 3

   Continue to whisk the mixture until it is a pale yellow and slightly thick.

4. 4

   Remove the bowl from the pot and whisk vigorously.

5. 5

   Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.

6. 6

   Serve warm over Eggs Benedict, cooked vegetables, fish, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.