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Hollandaise Sauce Recipe

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This recipe for Hollandaise Sauce, by , is from The Whitehorn 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!

Contributor:  
Contributor:  
Cathy Whitehorn

Category:
Category:

Ingredients:  
Ingredients:  
2 egg yolks
3 1/2 Tbsp. fresh squeezed lemon juice
1/2 cup firm butter, cut into 8 tablespoons

Directions:
Directions:
In small saucepan over low heat, whisk egg yolks and lemon juice together. Add 1/2 the butter and stir until the butter is melted.

Add remaining butter, whisking briskly until butter is melted and sauce thickens. Be sure the butter melts slowly as this gives the egg yolks time to cook and thicken the sauce without curdling.

This makes about 1 cup.


For eggs benedict: toast english muffins and top with warmed Canadian bacon or ham and a poached egg. I like the yolk runny!! Top with hollandaise sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Can you say "Best Breakfast Ever!!!!!"

 

 

 

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