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.
(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.)