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Hollandaise Sauce

  • Writer: The Rainbow Team
    The Rainbow Team
  • Apr 7, 2015
  • 1 min read

Hollandaise Sauce.jpg

INGREDIENTS

2 egg yolks

1⁄3 cup cream

1⁄2 teaspoon salt

1 lemon, juiced

1⁄4 cup butter

DIRECTIONS

Place all ingredients, except butter, into a double boiler.

Stir until mixture begins to thicken.

Remove from heat; stir in butter.

Serve over broccoli or spinache souffle.

This will not curdle and may be kept in the refrigerator.

 
 
 

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