Serves: 5
1. Stir egg yolks and lemon juice vigorously in 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
2. Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.)
3. Store covered in refrigerator. To serve refrigerated sauce, stir in small amount of water when reheating over very low heat.
NUTRITION FACTS: 1 Tablespoon: Calories 85 (Calories from Fat 80) Fat 9g (Saturated 5g) Cholesterol 75mg Sodium 55mg Carbohydrate 0g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 2 Fat
*Do not use margarine or vegetable oil spreads.
Bearnaise Sauce: Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Serving suggestions: fish, meat.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hollandaise Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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