Hollandaise Sauce

Menu Part


4 each eggs, seperated
2 sricks butter
1 teaspoon lemon juice
salt and pepper, to taste


  1. Separate four eggs and place the yolks in a blender, bring two sticks of butter to a boil and spoon off the white solids so you have just yellow clear butter.
  2. Pour the butter slowly into the blender on medium speed and season with a teaspoon of lemon juice, salt and pepper.

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