Hollandaise sauce #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg yolks | |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Salt |
| ½ | cup | Butter* |
Directions
*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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