March 18, 2014

RECIPE: Quick Hollandaise Sauce

Credit: KDArtStudio ©2018


  • 4 Egg Yolks
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Milk
  • 1 Stick Butter


  1. In a stainless steel bowl, beat egg yolks and lemon juice together
  2. Melt butter in saucepan,
  3. add milk, whisk until combined
  4. Remove saucepan from stove
  5. Slowly mix in egg yolk mixture a little at a time until all combined
  6. Return to saucepan and heat on med heat until sauce starts to heat
  7. Do not let it boil
  8. Remove from heat and whisk until sauce thickens
  9. Serve over eggs benedict

Store any remaining Sauce in Sealed Jar in Fridge for 1 Week

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©2014-2018 KDArtStudio