Hollandaise sauce (rice)

Yield: 1 Servings

Measure Ingredient
½ cup Butter *
1 tablespoon Lemon juice .
1 tablespoon Water
3 Egg yolks, slightly beaten

Place butter in 2-cup measure. Microwave uncovered on medium (50%) I minute to I minute 15 seconds or until partially melted. Stir until completely melted. (Butter should be warm but not hot.) Add lemon juice and water. Gradually beat in e88 yolks with fork.

Microwave uncovered 45 seconds; stir. Microwave uncovered 30 seconds to I minute 15 seconds, stirring every 15 seconds, until thickened.

(Do not overcook or sauce will curdle.) Cover and refrigerate any remaining sauce.

*We do not recommend margarine for this recipe. From the files of Al Rice, North Pole Alaska. Feb 1994

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