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Quick Hollandaise Sauce
This recipe for Hollandaise sauce was first conceived by Ann Seranne, one of the naiton's formost food consultants.
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Directons: Heat the 1/2 cup butter to bubbling, do not brown. Into an electirc blender put three eggs yolks, two tablespoons lemon juice, one quarter teaspoon salt and the pinch of cayenne. Turn motor on low speed and add hot butter gradually. Blend about fifteen seconds, or until sauce is thickened and smooth. |
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