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Ingredients
| eggs: 4 (yolks) |
| lemons: 1 (juice of) |
| water: 1 Tbl |
| salt |
| black pepper |
| yellow mustard: 1 tsp |
| parsley (chopped): 1 Tbl (fresh) |
| salted butter: 0.5 lb (melted) |
Hollandaise Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
1 serving(s)
Tags
- 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.
- Season with a dash of salt and pepper.
- Continue to whisk the mixture until it is a pale yellow and slightly thick.
- Remove the bowl from the pot and whisk vigorously.
- Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
- Serve warm over Eggs Benedict, cooked vegetables, fish, etc.