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Hollandaise Sauce

Ingredients
  Egg yolks 3
  Lemon juice 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Chiffon margarine 1 Cup (16 tbs)
Directions

Blend egg yolks, lemon juice and salt together in small saucepan.
Add margarine.
Cook, stirring constantly, over low heat until margarine melts and sauce thickens.
Serve: hot or at room temperature.
Any leftover sauce may be stored in refrigerator.
Stir in small amount of hot water to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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