Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

Use Hollandaise Sauce, a classy, seasoned blend of egg yolk and lemon, to doll up your asparagus or Eggs Benedict.

Yields1 Serving

 4 Nature's Yoke egg yolks
 3 ½ tbsp lemon juice
  tsp Worcestershire Sauce
 Black pepper, sprinkled
 1 tbsp water
 1 cup butter, melted
 ¼ tsp salt

1

Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer.

2

In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.

3

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. (If hollandaise begins to get too thick, add a teaspoon or two of hot water.)

4

Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Ingredients

 4 Nature's Yoke egg yolks
 3 ½ tbsp lemon juice
  tsp Worcestershire Sauce
 Black pepper, sprinkled
 1 tbsp water
 1 cup butter, melted
 ¼ tsp salt

Directions

1

Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer.

2

In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, Worcestershire sauce, and 1 tablespoon water.

3

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. (If hollandaise begins to get too thick, add a teaspoon or two of hot water.)

4

Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

Hollandaise Sauce