Easy Hollandaise Sauce
|Vinegar/Lemon juice||2 Tablespoon|
1.In a pan combine bay leaf, pepper corn and vinegar or lemon juice.
2.Cook until half the liquid is left.
3.Let the mixture cool slightly.
4.Add it to the egg yolks and blend over a pan having hot water.
5.Once the mixture is light colored, thick and frothy, stir in softened butter slowly.
6.Blend after adding a little at each time.
7.Serve Hollaindaise sauce with salmon, asparagus, or souffles.