Hollandaise Sauce

Categories [sauce]



  1. (Margarine or spreads are not recommended)
  2. If this delicate sauce curdles, add about one tablespoon boiling water and beat
  3. Vigorously with wire whisk or hand beater until it’ smooth
  4. Stir egg yolks and lemon juice vigorously in 1-12 quart saucepan.
  5. Add ¼ cup of the butter.
  6. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  7. Add remaining butter. Continue stirring vigorously until butter is melted
  8. And sauce is thickened.
  9. Be sure butter milts slowly so eggs have time to cook and
  10. Thicken sauce without curdling.
  11. Serve over cooked vegetables, eggs or broiled meats.