"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Never Fail Hollandaise Sauce Recipe

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This recipe for Never Fail Hollandaise Sauce, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Candy
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick unsalted butter
2 egg yolks
1/2 t. salt
1 1/2 T fresh lemon juice

Directions:
Directions:
Using an electric mixer or blender, beat egg yolks and salt; stream in the melted butter, then add the lemon juice a drop at a time, mixing constantly until mixture thickens.

Never place hollandaise sauce over direct heat. Unused sauce will keep in the refrigerator for several days.

This sauce is so perfect over fresh steamed asparagus, and of course, eggs benedict.

Personal Notes:
Personal Notes:
Lucille Candy received this recipe from Al's mother, Susan Bancroft, aka Nonnie.

 

 

 

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