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Sep 01, 2008 at 10:37AM vs Nov 28, 2008 at 04:12PM
Lazy didn't-buy-cream Hollandaise Sauce
breakfast eggs sauce
- 6 egg yolks - 1/2 lb. butter, melted and cooled - 3 tbsp lemon juice (if using lemon juice from the squirty bottle add less) - 2 tbsp ice water Blend yolks and water. Add melted butter. Blend again. Cook in saucepan at moderate heat for 2-3 mins. Stir. Pour back in blender, add lemon, blend again. (or don't bother with the blender) 2 egg yolks yields enough sauce for 3 poached eggs.. [But wait! I want to make the creamy version!](/recipe/202)