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Hollandaise Sauce

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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@q.com”
READY IN:
10mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

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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