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Aug 31, 2008 at 02:39PM vs Sep 01, 2008 at 08:46AM
Hollandaise Sauce
- 4 egg yolks
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- ¼ tsp. salt
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- ½ c. whipping cream
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- pinch dried mustard
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- 2 tbsp lemon juice
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- ½ c. butter
Combine egg yolks, cream, salt, mustard and lemon juice in 4 c. glass measure. Melt butter in microwave. Whisk butter into yolk mixture until smooth. Microwave on Medium for 2 mins, stirring every 30 s until sauce thickens. Refrigerate leftover sauce; reheat on low power whisking often.Refrigerate leftover sauce; reheat on low power whisking often.