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Easy Hollandaise Sauce Recipe

Easy Hollandaise Sauce Recipe that is versatile for eggs benedict and poached fish and asparagus, made with egg yolks and butter emulsion.

  • Author: FillMyRecipeBook
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Total Time: 10 min
  • Category: Sauces
  • Method: Stove top No Bake

Ingredients

4 Tablespoons of butter

4 egg yolks

2 teaspoons of lemon or lime juice

1 Tablespoon of heavy cream

salt and pepper

Instructions

In a small saucepan melt the butter on a medium heat.

In a separate bowl over a double boiler beat the egg yolks and mix in the lemon juice and whipped cream salt and pepper. Stirring continually.

Then carefully and slowly add a spoonful of melted butter a bit at a time and stir between adding butter until all is incorporated. (adding a little at a time will prevent the eggs from curdling)

Take off double boiler and set aside. (it thickens while cooling and if needed when serving just add in a stir a little more cream)

Notes

Hollandaise sauce is poured or drizzled over eggs benedict as well as poached fish and asparagus or other vegetables and meats.

Keywords: Easy Hollandaise Sauce Recipe