Hollandaise Sauce

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Lemon juicer
Double boiler

Blender

INGREDIENTS
3 egg yolks from pastured eggs (read label on egg carton)
2½ Tbsp freshly squeezed lemon juice
1 stick butter, melted
Pinch of refined pickling salt
½ cup boiling water

PREPARATION AND COOKING TIME

Prep time: 5 minutes

 Cooking time: 20 minutes

METHOD

1. Break eggs and separate yolks.

2. Juice the lemon.

3. In a blender mix 3 egg yolks, 2 1⁄2 tbsp lemon juice, melted butter and salt.

4. Slowly add boiling water.

5. When ingredients are blended, pour into the top of the double boiler.

6. Stir for 10 minutes or until thickened. Do not boil. Keep warm in the double boiler.

YIELD

2-4 servings

SERVING SUGGESTION
Pour hollandaise sauce over fish, meat, poached eggs with bacon or cooked vegetables.

STORAGE SUGGESTION

Eat immediately.