Perfect over asparagus, eggs or even meats, poultry and seafood, this basic Hollandaise Sauce from our Test Kitchen is a cinch to prepare.
- 3 egg yolks
- 3 tablespoons water
- 2 tablespoons lemon juice
- 3/4 cup butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- In a double boiler over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture begins to thicken and coats the back of a metal spoon. Reduce heat to low. Slowly drizzle in melted butter, whisking constantly. Whisk in salt and pepper. Serve immediately. Yield: about 1 cup.
Originally published as Hollandaise Sauce in Light & Tasty
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