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Easy Hollandaise Sauce
¼ cup butter or margarine
2 egg yolks
¼ teaspoon salt
1 tablespoons lemon juice
2 tablespoons cream or evaporated milk
- In a 1-quart saucepan, melt the butter over low heat.
- In a small mixing bowl, combine the egg yolks, salt, lemon juice and cream. Mix well.
- Add the egg mixture to the saucepan, stirring constantly until the mixture is smooth and has the consistency of light cream.