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Hollandaise Sauce

Hollandaise Sauce

This recipe goes with Traditional Eggs Benedict

Southern Living MARCH 2003

  • Yield: Makes 1 1/2 cups

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.

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Hollandaise Sauce Recipe

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