- 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.
Reviews forQuick Hollandaise Sauce
"Great recipe for a classic hollandaise sauce. I love this on poached eggs for breakfast but have also used it on asparagus for a spring side dish. My husband actually likes to dip french fries in it. I imagine his cardiologist would have an issue or two with this."