Hollandaise Sauce

Melt 1/2 pound of butter in a saucepan over medium heat. Remove pan from heat and let stand 3 minutes. Skim foam from off the top.

Combine 3 egg yolks, 1 tablespoon lemon juice, 1 tablespoon water in blender for 2 seconds.

With blender at medium speed, add 1/2 of the melted butter in slow stream through lid. Add 1 tablespoon warm water to thin the sauce, then slowly add remaining butter. Leave the milky solids in pan.

Thin with 1-2 tablespoons water and whisk in salt and pepper.

Please like & share:

Leave a Reply

Your email address will not be published. Required fields are marked *