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Classic Hollandaise Sauce Recipe

   
 

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     Classic Hollandaise Sauce

Category   Sauces
Sub Category   None
Servings   3/4 cup sauce

Ingredients
2 egg yolks, slightly beaten
3 Tbsp lemon juice
1/2 cup butter
 

Instructions
Stir egg yolks and lemon juice vigorously in 1 quart sauce pan with wooden spoon (I use sauce wisk) Add 1/4 cup butter. Heat over low heat stirring constantly until butter is melted. Add 1/4 cup butter stirring vigorously until butter is melted and sauce thickens. Be sure butter melts slowly; this gives the eggs time to cook and thicken sauce without curdling. Serve hot or at room tempature.
Serve over asparagus OR eggs benedict.


Originally Submitted
11/9/2009





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