Sauces and Dressings

Hollandaise Sauce

Ingredients:

1-1/2 cup butter
6 egg yolk
1/4 cup lemon juice
dash of salt

How to make Hollandaise Sauce

Cut butter into 6 equal parts. Place egg yolks on top of a double boiler over hot but not boiling
water; add lemon juice and salt; beat slightly with a wire whisk.
Beat in 1/6 of the butter at a time. (1f sauce should curdle add 1 ice cube and stir until smooth again; remove ice cube unless melted.)
If sauce should become too thick, stir in 1 tbsp. hot water at a time, until the desired consistency is reached.
Hollandaise sauce may be made ahead and kept warm for about an hour; to do so place sauce in a wide mouth vacuum bottle or hold over hot water (but not over heat) or in a heavy sauce dish or a warming tray.
Serve with poached eggs, broiled bacon, and muffins or bread. Good for 8 persons.

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