Sunny’s 1-2-3 Hollandaise Sauce2013-04-01
- Yield : 8 servings
- Cook Time : 5m
- Ready In : 10m
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- 1 stick (8 tablespoons) unsalted butter
- 1 tablespoon fresh lemon juice
- 2 large egg yolks
- Kosher salt and freshly ground black pepper
In a small pot, melt the butter over medium heat.
Add the lemon juice and yolks to a medium bowl and whisk together.
Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.