Hollandaise sauce #1

Yield: 4 Servings

Measure Ingredient
2 Egg yolks
1 tablespoon Lemon juice
½ teaspoon Dry mustard
⅛ teaspoon Salt
½ cup Butter*

*I admit it, I have used margarine, instead. Into container of electric blender measure yolks, juice, mustard & salt. Microwave butter (on HIGH) in glass measuring cup 1-2 minutes, until hot & bubbly. Turn electric blender to highest speed and GRADUALLY add butter, mixing well until Hollandaise is creamy and thickened. Serve over fresh asparagus, Eggs Benidict, Filet Mignon, etc.

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