18 Mar 2011
|Fresh lemon juice||1 1⁄2 Teaspoon|
|Butter||1 Cup (16 tbs)|
In the top of a double boiler over simmering water, place egg yolks and water.
Beat until well blended and lemon-colored.
Stir in lemon juice.
Beat in the butter, a few pieces at a time.
Beat until sauce is smooth.
Stir in salt.
Serve at once.
Hollandaise Sauce Recipe