Hollandaise Sauce
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Use this Hollandaise sauce to top asparagus, eggs, or serve with other vegetable recipes.
See Also
Lemon Caper Sauce
Quick Honey Mustard Sauce Recipe
Marchand de Vin Sauce
Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.
Related Recipes
Basic Béarnaise Sauce
Creamy Red Pepper Sauce
Sherried Crab Sauce
Mornay Sauce
Use this Hollandaise sauce to top asparagus, eggs, or serve with other vegetable recipes.
See Also
Lemon Caper Sauce
Quick Honey Mustard Sauce Recipe
Marchand de Vin Sauce
Ingredients
- 1/2 cup butter
- 2 egg yolks
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- few grains cayenne pepper
Preparation
Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.
Related Recipes
Basic Béarnaise Sauce
Creamy Red Pepper Sauce
Sherried Crab Sauce
Mornay Sauce
