Hollandaise Sauce
Last modified by Richard Johnson on 2018/08/03 22:03
Subject: whole egg hollandaise recipe (Joy of Cooking, 42nd printing, 1986)
3 whole eggs
4-5 teaspoons lemon juice
3 Tablespoons water
In a heavy non-stick coated skilled melt over low heat: (or over a double boiler)
6 or 7 Tablespoons butter
Add egg mixture slowly, stirring continuously until sauce has thickened. Do not over-cook. Before serving, add:
1/2 teaspoon salt
Season to taste w/ pepper or paprika.
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