HOLLANDAISE SAUCE

    (This recipe was given to me by a friend of my mother’s, Winifred Burdick. It originally came from the Wellesley College Cookbook, and it’s a pretty foolproof way to make Hollandaise Sauce.)

  • Melt 2 Tbsp of butter in 2 Tbsp of boiling water.
  • Add ¼ tsp salt, 1 egg yolk (well beaten), and ¾ – 1 Tbsp of lemon juice.
  • Place over hot water.
  • Beat until thick and no longer.
  • Stands well, can even be re-heated.