- 3 egg yolks
- 1-1/2 Tablespoons fresh lemon juice
- Pinch of salt
- 2 sticks unsalted butter, melted
- White pepper
This is a good hollandaise sauce to accompany Lynn’s Frittata.
Whisk the egg yolks and 1 Tablespoon of the lemon juice together in top of double boiler.
Add a pinch of salt and whisk until sauce is thick and creamy.
Set pan over low heat and begin whisking.
Whisk until egg mixture begins to thicken – when the wires of the whisk make indentations in the sauce.
Remove from heat. Drizzle melted butter in while whisking.
Use all the butter except the milky substance; this can be spooned out.
Add white pepper to taste.
Add remaining lemon juice.
Yields 1-1/2 cups