Difference between revisions of "Hollandaise Sauce"
From Corbin Recipe Index
(Created page with "From the kitchen of Alicia Wingren<br> 4 egg yolks<br> dash white pepper, optional<br> 1/4 tsp. salt<br> 1 Tbsp. lemon juice (approximately the juice a half of a lemon, or bot...") |
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Revision as of 11:16, 28 July 2015
From the kitchen of Alicia Wingren
4 egg yolks
dash white pepper, optional
1/4 tsp. salt
1 Tbsp. lemon juice (approximately the juice a half of a lemon, or bottled works fine)
1 stick butter (1/2 c.)
Melt butter in microwave until just bubbly. Combine first 4 ingredients in blender (or a bowl if you are using an immersion blender). Pour butter (while still warm) into mixture slowly mixing in a little at a time to create an emulsion. Serve immediately. Sauce does not store well. Eat it all!!!
