Hollandaise Sauce
Courtesy of The incredible edible egg™
Serve With:
Asparagus,
Eggs Benedict,
Fish
Servings: n/a
Asparagus,
Eggs Benedict,
Fish
Prep Time: n/a
Cook Time: 15 Min.
What you need:
* 3 egg yolks
* 1/4 c. water
* 2 Tbsp. lemon juice
* 1 stick firm cold butter, cut into eighths
* 1/4 tsp. salt, optional
* 1/8 tsp. paprika
* dash cayenne pepper
* 1/4 c. water
* 2 Tbsp. lemon juice
* 1 stick firm cold butter, cut into eighths
* 1/4 tsp. salt, optional
* 1/8 tsp. paprika
* dash cayenne pepper
What to do:
1. In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
2. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
2. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"