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Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from The Pieper Family Cookbook , 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 large egg yolks
1/4 c. water
2 T. fresh lemon juice
1/2 c (1 stick) butter not margarine (cut into 8 pieces)
1/4 tsp. salt
Directions:
Directions:
In 1 qt. saucepan, whisk together egg yolks, water and lemon juice. Cook over medium-low heat, stirring constantly until mixture begins to bubble for 6-8 minutes.

Reduce heat to low. Whisk in butter one piece at a time until each addition is incorporated and sauce has thickened. Remove from heat and stir in salt.

Ready to serve over eggs Benedict casserole,
salmon or steamed vegetables.
Number Of Servings:
Number Of Servings:
1 cup
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is an updated version of the traditional recipe which uses undercooked eggs.

 

 

 

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