Home › Game › Hollandaise Sauce

Hollandaise Sauce

Beat well the yolks of three eggs, add one-half of a teaspoonful of salt, one-quarter of a teaspoonful of white pepper and three tablespoonfuls of butter; cut into bits. Stand over hot water on a moderate fire and stir until the butter begins to melt. Add the strained juice of half of a lemon and continue stirring until the mixture thickens, lifting occasionally that it may not thicken too fast. When like thick cream, take from the fire and serve.