Quickie Hollandaise Sauce
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Lemon||1⁄2 , freshly squeezed|
1. In small saucepan, combine the butter, lemon juice and salt.
2. Heat over a low flame, until frothy.
3. Place the egg yolks in a bowl.
4. Pour the hot butter into the egg yolks, in a slow steady stream, while whisking constantly with a clean dry wire whisk until mixture is emulsified.
This make about 3/4 cup of sauce which should be served immediately, over cooked vegetables or poached fish or serve as a dipping sauce.