A quick and easy Hollandaise
sauce. Serve over cooked vegetables.
Quick
Hollandaise Sauce
- 1/2 cup butter, melted
2 tablespoons lemon juice
1/8 teaspoon salt
3 large egg yolks
- In small saucepan, melt
butter; add lemon juice and salt and heat until bubbly. Add slowly
to egg yolks*, beating constantly, until thick and smooth. Serve
as soon as possible.
Makes about 1 cup.
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