Sunday, July 17, 2011

Hollandaise Sauce

 This is my Uncle Mark's recipe.  He recently came for a visit and we made this sauce together for his famous "Chicken Neptune".

  • 12 egg yolks
  • 1 lb melted butter
  • 1.5 tsp fresh lemon juice


Prepare egg yolks by separating from egg whites (straining through your fingers seems to be the quickest and easiest way).

Place egg yolks in blender and start the blender on a low setting.

Slowly pour melted butter into blender through hole in top of cover (while still blending at a low setting).

Add lemon juice and blend mixture until smooth.


Note:  You can refrigerate extra hollandaise sauce.  Place plastic wrap directly ontop of extra sauce to prevent from forming a skin.

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