Hollandaise Sauce

Hollandaise Sauce is inherently Plan A OK.  It is an indulgence that turns a simple dish to a fancy one.  It can be used on veggies,  fish and meats.  Spices can add variety and change the use. 

I was first introduced to it on Eggs Benedict, a sunny side up egg, sitting on a slice of Canadian bacon and – if you wish – on a round of flax-seed bread. 

I asked my wife to type up the basic recipe. Enjoy


2 egg yolks
1 tablespoon lemon juice
1 teaspoon cold water
1 pinch salt
1/4 teaspoon ground pepper
1/2 cup butter


In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over very low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 7-8 minutes, or until sauce is thickened. Serve immediately.

If the butter and egg separate, remove from stove, add a teaspoon of cold water, and hand beat fast until mixture combines.

Makes about ½ cup.

(BTW: Save the egg whites and add them to scrambled eggs or use them as a wash on foods you want to coat with flax meal.)

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