Hollandaise Sauce

By wberger

A wonderful rich sauce that
can be used on vegetables, chicken, turkey, and poached or soft-cooked eggs.

Ingredients

• 2 egg yolks
• 2 tablespoons lemon juice
• 2 cup firm butter

Preparation

Step 1

In small saucepan, stir egg yolks and lemon juice briskly with a wooden spoon. Add half the butter; stir over very low heat until the butter is melted.

Add remaining butter.stirring briskly until the butter is melted and sauce thickens. (Be sure butter melts slowly as this gives eggs time to cook and thicken the sauce without curdling.) Serve hot or at room temperature.

1 Cup

Note; Leftover sauce can be stored covered in the refrigerator for several days. Before serving, stir in a small amount of hot water.