Hollandaise Sauce
Portion Size: 2 Tablespoons
Ingredients: Yields: ~ 1 cup
| Ingredients | Notes: |
| 6 egg yolks | (use pasteurized eggs only) |
| ½ teaspoon Dijon mustard | |
| 1 cup butter | or 2 tsp. dried dill |
| 2 tablespoons lemon juice (fresh) | |
| Dash of paprika |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a blender combine, egg yolks, mustard, and lemon juice. | |
| 2 | Melt butter. Set blender on high speed. Pour the butter into the blender slowly with a steady thin stream. Serve warm immediately. Top with paprika |
Posted in Sauce Recipes
