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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from RIC-IPES from the Sellers Family & Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg yolks
2 T lemon juice
4 oz butter
Salt & white pepper to taste
Directions:
Directions:
Hollandaise Sauce~ put the egg yolks, lemon juice, salt and white pepper into an electric blender. Blend on high for 1 minute. Let rest.

Melt the butter slowly over the lowest heat possible & blend it manually.

Add the hot butter to the sauce in blender & blend at full speed until the sauce is thickened.

Place the sauce into a double broiler to heat over steamed water which will preserve the sauce even better. Serve hot~careful not to heat too much as it thickens rapidly.
Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
6 minutes
Personal Notes:
Personal Notes:
This Hollandaise is excellent over poached eggs as in Benedict and also on steamed or grilled asparagus.

This is the way the French make it, rather than cooking it over steamed water, and it tastes so much better.

 

 

 

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