Hollandaise Sauce

 

In a clear quart container, combine Cup of melted butter, Cup of water and 1-Tbsp lemon juice.

Nuke on high for about 3 minutes, or until mixture boils.

Remove from microwave and gradually whisk in 3 egg yokes. Cook on low heat, occasionally whisking, for 1 minute.

Serve over asparagus or grilled salmon.

This recipe works just fine over a gas flame, making it even easier to whisk as it cooks.

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