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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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There are many versions of Hollandaise Sauce that each differ slightly. This one is mine, for which I have always received compliments. If you care to e-mail me, you may do so at AlanLeonetti Ingredients:
4 egg yolks |
1 lemon, juice of |
1 tablespoon water |
salt and pepper |
1 teaspoon prepared mustard |
1 tablespoon chopped fresh parsley |
1/2 lb butter (melted) |
Directions:
1. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
2. Season with a dash of salt and pepper.
3. Continue to whisk the mixture until it is a pale yellow and slightly thick.
4. Remove the bowl from the pot and whisk vigorously.
5. Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
6. Serve warm over Eggs Benedict, cooked vegetables, fish, etc.
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