Hollandaise Sauce

Here's the classic Hollandaise - lusciously rich, lemony and smooth. Spoon it over vegetables, eggs, fish and seafood for that heavenly touch.

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Servings 12

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ingredients 3
Prep Time 10 min
Total Time 15 min

Ingredients

3: large egg yolks

1: tablespoon lemon juice

1/2: cup firm butter*

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Directions

1 In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
2 Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
3 Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

EXPERT TIPS

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Expert Tips

Do not use margarine or vegetable oil spreads.

Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Serve with fish and meat.

1. This sauce was not cooked long enough and is too thin. 2. This sauce was cooked until thickened; there are no problems. 3. This sauce was cooked too long or over too high a heat and has curdled.