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