You are here

Asparagus Sauce 1 Hollandaise

admin's picture
Ingredients
  Butter 1⁄2 Cup (8 tbs), softened
  Hot water 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Egg yolks 4 , slightly beaten
  Lemon juice 2 Tablespoon
Directions

Combine butter, hot water, salt, and pepper in top part of double boiler.
Blend small amount of butter mixture, about 2 teaspoons, into beaten egg yolks.
Gradually beat in remaining butter.
Place over hot, not boiling, water.
Beat with rotary beater or wire whip until thick and smooth.
Blend in lemon juice.
If sauce curdles, add 1 teaspoon hot water and blend well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending

Rate It

Your rating: None
4.091175
Average: 4.1 (17 votes)