Recipe Name Hollandaise Sauce Submitted by patc Recipe Description This creamy, slightly tart sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. Quantity 1 Quantity Unit saucepan Prep Time (minutes) 5 Cook Time (minutes) 10 Ready In (minutes) 15

Ingredients Amount Measure Ingredient 4 large egg yolks 3 1/2 tablespoons lemon juice 1 dash white peper 1/8 teaspoon Worcestershire sauce 1 tablespoon water 1 cup butter 1/4 teaspoon salt Steps Sequence Step 1 Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. 2 Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.