Hollandaise Sauce

Submitted by: Marilyn and Marlene

Attributed to: Marilyn and Marlene

Category: Sauce

Description: A classic, often used on  eggs (Benedict), asparagus and salmon.

Prep time: 5 minutes

Cooking time: 15 minutes

Servings: 1

Difficulty rating: 2

Ingredients:

2 Tablespoons lemon juice

2 egg yolks

1/2 cup butter, cut into 3 parts

1/4 teaspoon salt

hot sauce, splash

Special tools/utensils needed:

 double boiler

Directions: 

1. In a double boiler, place the lemon juice, egg yolks and one of the butter parts. Cook mixture over hot water, stirring constantly until butter melts and sauce thickens.

2. Add the second piece of butter, stirring until melted and sauce further thickens.

3. Add the third piece of butter and stir until the mixture is as thick as mayonnaise. Remove from heat.

4. Add seasonings (salt and hot sauce) and beat until glossy.