Hollandaise sauce
(from Elyce123’s recipe box)
can be made in advance and kept warm in a Thermos
Source: delicious. March 2004
Prep time: 5 minutes
Cook time: 5 minutes
Categories: March
Ingredients
- 2 egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 110g unsalted butter, melted
Directions
-
Place the egg yolks in a processor and season. Heat the white wine vinegar and lemon juice in a pan over a medium heat. Simmer for 1 minute, then add to the egg with the processor’s motor running.
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Slowly add the butter, processing until a smooth sauce forms.