Hollandise Sauce

Directions

1. 1

   USE ON MEATS AND VEGETABLES------------------------ 1/4 lb Butter 3 Large egg yolks 2 tb Lemon juice 1/2 ts Salt 1/4 ts Pepper Melt butter i

2. 2

   Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl

3. 3

   Cover and mix until just combined

4. 4

   Remove top and with machine running, pour hot butter into machine in a slow, steady stream

5. 5

   Serve sauce immediately or keep warm in a double boiler thermos bottle

6. 6

   Don't let the sauce boil or it will curdle and separate

7. 7

   Notes: Hollandise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce

8. 8

   Add 2 tbs