A tasty and versatile sauce, Hollandaise sauce may be a little tricky to make, but it is well worth the effort. Thought to be named for a similar Dutch sauce, Hollandaise sauce is a rich and creamy French sauce that can be used on asparagus and other vegetables, fish and Eggs Benedict. You can add a touch of class to any meal with this Hollandaise Sauce recipe.
Ingredients
• ½ cup butter
• 1 egg yolk
• Juice from 1 lemon
• 1 tbsp water
• Salt and pepper to taste
Preparation
1. Mix the egg yolk, lemon juice, water, salt and pepper until smooth
2. Heat the mixture over low to medium heat. Care must be taken to ensure the mixture does not begin to boil or burn.
3. Add butter a small amount at a time while continuing to stir the mixture. As the butter melts, continue to add more until all of the butter is melted and mixed in.
4. Keep on low heat. Serve over vegetables (such as asparagus or potatoes), fish, or Eggs Benedict (For eggs benedict, toast ½ English muffin, add a poached egg and a slice of cooked ham, and top with sauce)
The sauce will not keep long once removed from the heat, so be sure to serve immediately. Enjoy!
