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Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce is from The O'Connor Family Cookbook Project, 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:  
Quick and simple. This works great over poached eggs (as in eggs Benedict) or over your surf and turf.
Directions:
Directions:
2 eggs
1 stick of butter (the real stuff, no margarine or I Can’t believe It’s Not Butter)
2 ½ tablespoons of lemon juice

Separate the egg yolks and add to a small sauce pan (keep the egg whites for your egg white omelet) and mix thoroughly. Slice the butter into small sections (about 6 sections). Add half the butter to the sauce pan and turn the heat on low to medium. As the butter melts and the remaining slices until they are in. Once the sauce thickens (like pudding) remove from heat and continue to still occasionally until ready to serve.

Note: If it gets too hot and the butter and eggs separate, don't panic! Remove it from direct heat, continue to stir slowly. Get another egg yolk ready and add it the mixture. Slowly return to heat while continuously stirring. If this doesn't work you SOL!
Number Of Servings:
Number Of Servings:
Serves two.
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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