A recipe for Hollandaise Sauce. Follow the simple recipe instructions for Hollandaise Sauce shared by other home cooking experts.
Ingredients
1/4 lb. Butter3 Large egg yolks
2 Tbs. Lemon juice
1/2 Tsp. Salt
1/4 Tsp. Pepper
Directions
Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl. Cover and mix until just combined. Remove top and with machine running, pour hot butter into machine in a slow, steady stream. Serve sauce immediately or keep warm in a double boiler thermos bottle. Don't let the sauce boil or it will curdle and separate. Notes: Hollandaise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce. Add 2 tbs. Dijon mustard with the egg yolks or 1 tbs. freshly snipped dill or other herbs for heightened flavor. If you should end up with a thin, watery liquid, pour the liquid into a dry bowl. Then wash and thoroughly dry the blender. Place an additional egg yolk in the container and while the machine is running, pour the hollandaise mixture into the container in a slow, steady stream. Process until thickened. USE ON MEATS AND VEGETABLES. Recipe acquired from Jean AllenProdigy, December 29, 1991.
