Hollandaise Sauce 2
Ingredients
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ cup firm stick butter
Directions
- (Margarine or spreads are not recommended)
- If this delicate sauce curdles, add about one tablespoon boiling water and beat
- Vigorously with wire whisk or hand beater until it’ smooth
- Stir egg yolks and lemon juice vigorously in 1-1/2 quart saucepan.
- Add ¼ cup of the butter.
- Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
- Add remaining butter. Continue stirring vigorously until butter is melted
- And sauce is thickened.
- Be sure butter milts slowly so eggs have time to cook and
- Thicken sauce without curdling.
- Serve over cooked vegetables, eggs or broiled meats.