Recipe Submitted by Michelle ..|.. Category: Sauces & Relishes
Hollandaise sauce is delicious over asparagus or other cooked vegetables, fish dishes, and especially Eggs Benedict! Can be a difficult sauce to make however, but don't let that stop you from trying your hand.
Heat butter in a heavy saucepan until hot
and foamy, but not browned. In a small bowl, whisk or beat egg yolks with
lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in
butter, then water. Return m mixture to saucepan and beat over very low
heat until mixture is slightly thickened. Serve immediately or let stand
over warm water for up to 30 minutes.
If desired, sprinkle with parsley before serving.
**We had a batch hold over too long, and it thickened and got lumpy. A quick beating got rid of the lumps, but it was still thick. With a bit of imagination, you can add this to another recipe instead of throwing away. (Dh said it still tasted good, just had a different texture. )
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org