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.
- 3 egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/2 cup butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- Dash white pepper
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt, paprika and pepper. Serve immediately. Yield: 1 cup.
Originally published as Hollandaise Sauce in Quick Cooking January/February 2001, p61
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