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Hollandaise Sauce
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the Editors of Publications International, Ltd.. "Hollandaise Sauce" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/hollandaise-sauce-a-recipe.htm> 10 February 2012.
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YIELD Makes 3/4 cup
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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:
- Beat together egg yolks, lemon juice, mustard, salt and pepper in small saucepan until blended. Add 1/4 cup butter.
- 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.
This recipe appears in:
Encore Eggs Benedict
/ Savory Sauces
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