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Classic: Hollandaise Sauce

Source of Recipe

Sunset Magazine


List of Ingredients

In a 1- to 2-quart pan over low heat, whisk to blend 2 large egg yolks and 1 tablespoon lemon juice. Add 1/4 cup (1/8 lb.) butter or margarine, in chunks, and whisk until butter melts and sauce thickens. Use at once.





Recipe

YIELD: 1 1/3 Cups


NOTE: If you need to hold sauce up to 30 minutes, nest pan in hot tap water and stir often; add more hot water to pan to keep warm.

Per serving: 96 cal., 94% (90 cal.) from fat; 2.2 g protein; 9.6 g fat (5.5 g sat.); 0.4 g carbo (0 g fiber); 103 mg sodium; 92 mg chol.