Hollandaise Sauce Supreme

Oxmoor House
2/3 cup


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4 egg yolks
1/2 cup butter, melted
1/4 teaspoon salt
Dash of pepper
2 tablespoons lemon juice


Place egg yolks in top of a double boiler; beat until thick and lemon colored. Slowly add butter, salt, and pepper. Bring water to a boil. Reduce heat to low; cook, stirring constantly, until smooth and thickened.

Remove from heat; stir in lemon juice. Serve immediately.

Created date

February 2010