Hollandaise Sauce

Menu Part

Sauces

Ingredients

4eacheggs, seperated
2sricksbutter
1teaspoonlemon juice
salt and pepper, to taste

Directions

  1. Separate four eggs and place the yolks in a blender, bring two sticks of butter to a boil and spoon off the white solids so you have just yellow clear butter.
  2. Pour the butter slowly into the blender on medium speed and season with a teaspoon of lemon juice, salt and pepper.

View as PDF