Hollandaise Sauce
Quick Cooking
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This traditional sauce shared by our test kitchen adds an elegant touch to fresh steamed asparagus. The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli.
SERVINGS: 8
CATEGORY: Condiment
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 3 egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/2 cup cold butter, cut into 8 pieces
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- Dash white pepper
Directions:
In a small heavy saucepan or double boiler, whisk together the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160°, about 20 minutes. Add butter to yolk mixture, one piece at a time, whisking after each addition until butter is melted. Remove from the heat; stir in the salt, paprika and pepper. Serve immediately. Yield: 1 cup.