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Hollandaise Sauce


  • 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

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