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Hollandaise Sauce, Cooked (D/P)
Source: California Egg Commission
Yield: about 3/4 cup

3 large fresh egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup firm cold butter or margarine, cut into eighths
1/4 teaspoon salt, optional
1/8 teaspoon paprika
1 dash ground red pepper

In small saucepan, beat together egg yolk, water, and lemon juice. Cook over very low heat stirring constantly, until yolk mixture bubbles at edges.

Stir in butter/margarine, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.

Poster's Notes:
From the California Egg Commission for cooked egg mayonnaise and some other sauces, etc. that used to use raw eggs but have been rewritten to make them safer.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A