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Hollandaise Sauce
Description:
I wish that a lot of restaurants would use this recipe. Ingredients: 1 Cup butter 3 eggs 3 T fresh lemon juice 1 t Dijon mustard 1 pinch cayenne pepper 1 pinch white pepper Directions: In blender combine everything but butter. In a steady stream, pour melted butter until sauce is smooth. Return to pan to keep warm.. DO NOT BOIL. I serve on asparagus, Eggs Benedict, Brussel sprouts, baked potatoes. I guess that I really like this.  Recipe Summary: Yield: 1 1/2 cups Prep Time: 15 minutes Cook Time: 5 minutes...stove top on low heat or it will get to thick or curdle. Comments: Other recipes by The Edge of Thyme, A B&B Inn: The Edge Of Thyme Scones The Gifford Family Tart | |
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