Hollandaise Sauce

Recipe from


Ingredients

4 large egg yolks
2 tablespoons fresh lemon juice
1 cup butter, melted
1/4 teaspoon salt

Preparation

Whisk yolks in top of a double boiler; gradually whisk in lemon juice. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Serve immediately.

Note:

March 2003