Hollanddaise SauceIngredients MethodIn small saucepan, beat together egg yolks, water and lemon juice. Cook over very
low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1
piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from
heat. Cover and chill if not using immediately. about 3/4 cup |