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Never Fail Hollandaise Sauce

Western.Chefs's picture
Ingredients
  Egg yolks 2
  Salt 1⁄4 Teaspoon
  Cayenne pepper 1 Dash
  Melted butter/Margarine / vegetable shortening 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
Directions

Beat egg yolks until thick and lemon colored, with a hand beater or electric beater.
Add salt and pepper.
Then add 3 tablesp of the melted butter, a little at a time, beating constantly with the beater.
Then slowly beat in rest of butter alternately with the lemon juice.
Serve with hot asparagus, broccoli, corn, cabbage, etc.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Beating
Ingredient: 
Egg

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