Sauce Hollandaise

Preparation info
  • About

    ¾ cup

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 egg yolks
  • 3 tablespoons hot water
  • 2 tablespoons lem

Method

  1. In a saucepan beat the egg yolks with a wire whisk until they are thick and pale in color. Add the hot water, lemon juice and salt and pepper to taste, and beat vigorously.

  2. Heat the butter just to bubbling in another saucepan. Pour it slowly into the egg mixture, beating rapidly with the whisk.

  3. Place the sauce over very low heat and c