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Sep 01, 2008 at 11:14AM vs Sep 01, 2008 at 11:15AM
Hollandaise Sauce
- 4 egg yolks
- ¼ tsp. salt
- ½ c. whipping cream
- pinch dried mustard
- 2 tbsp lemon juice
- 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.
4 egg yolks yields enough sauce for 5 poached eggs.
# [Oh no! I just woke up and I don't have whipping cream!](/recipe/243)