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Hollandaise Sauce

Betty Crocker Cookbook and Brown Family Favorites

2 egg yolks
3 Tbsp lemon juice
1/2 c (1 stick) butter, cold (cold is key)

Mix egg yolks and lemon juice with a wooden spoon in a small saucepan. Don't use a whisk - you'll run a higher risk of scrambling eggs.

Add 1/4 c of butter. Heat over medium-high head, stirring constantly. When butter is melted, add other half stick. Continue to heat and stir constantly. You can even add smaller amounts of cold butter if the though of buttery scrambled eggs is intimidating. Just go slow and keep stirring - wooden spoon remember!

This can be refrigerated and used as leftovers, just add a tiny bit of water and stir briskly over heat.

I classify this with vegetables because it is excellent over aspargus or broccoli. And of course, the classic eggs benedict.

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