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Hollandaise Sauce
Ingredients:
3 egg yolks
2 Tbs. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. butter
3 egg yolks
2 Tbs. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. butter
Directions:
Place egg yolks, lemon juice, salt and pepper in blender. Carefully melt butter in small pan; heat to foaming. Blend yolk mixture at top speed 3 seconds. Remove center of cover. Pour in hot butter by droplets at first, then in a thin stream. Omit the milky residue at bottom of pan. Adjust seasonings, if desired. Set jar in luke warm water until ready to use. Reheating usually causes curdling. so prepare close to serving time. Yield 1/4 cup.
Place egg yolks, lemon juice, salt and pepper in blender. Carefully melt butter in small pan; heat to foaming. Blend yolk mixture at top speed 3 seconds. Remove center of cover. Pour in hot butter by droplets at first, then in a thin stream. Omit the milky residue at bottom of pan. Adjust seasonings, if desired. Set jar in luke warm water until ready to use. Reheating usually causes curdling. so prepare close to serving time. Yield 1/4 cup.
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