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Hollandaise Sauce


This recipe is part of the recipe for Encore Eggs Benedict

Yield

Makes 3/4 cup

Ingredients

3 egg yolks
1 tablespoon lemon juice
1 teaspoon dry mustard
1/4 teaspoon salt
Dash ground red pepper (optional)
1/2 cup (1 stick) butter, cut into eighths

Preparation

  1. Beat together egg yolks, lemon juice, mustard, salt and pepper in small saucepan until blended. Add 1/4 cup butter.
  2. Cook over low heat, stirring with wire whisk until butter is melted. Slowly add remaining 1/4 cup butter; whisk constantly until butter is melted and sauce is thickened.

Variation

Substitute smoked salmon for Canadian bacon. Use approximately 2 ounces smoked salmon per serving.

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