Hollandaise Sauce
- 1/2 cup butter
- 6 Tbsps boiling water
- 4 egg yolks
- 1 Tbsp lemon juice or vinegar
- Salt
- Cayenne pepper
Cream the butter and then add the egg yolks. Stir vigorously. Add lemon juice, seasoning and water. Beat for 5 minutes with a Dover egg beater. Cook over hot water. Continue to stir until thickened.
Submitted by Feb 17, 2010
15 min
30 min
45 min