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Recipes Sauces Classic
Recipes Sauces Classic
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| Author Notes: |
Here's a good recipe for classic Hollandaise sauce. Serve this sauce on Richard Calhoun's Eggs Benedictine. |
| Ingredients: |
3 egg yolks
3/4 cup butter, melted 1/2 teaspoon lemon juice cayenne pepper to taste salt to taste chopped parsley, for garnish |
| Instructions: |
Whip the egg yolks in a stainless steel bowl over steam or in a double boiler over boiling water. Gradually add the melted butter, lemon juice and seasonings. Cook only until thickened. Do not over cook. |
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