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Cooked Hollandaise Sauce

No recipe image available.One of the five mother sauces, Hollandaise properly made will be smooth and creamy with no hint of separation. The flavor will be rich and buttery, with a mild tang from the lemon juice.

Recipe Ingredients:

3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter, cut into eighths
1/4 teaspoon salt
1/8 teaspoon paprika
Dash ground red pepper

Cooking Directions:

  1. In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
  2. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat.
  3. Cover and refrigerate if not using immediately.

Makes about 3/4 cup.

Recipe provided courtesy of the American Egg Board.