Hollandaise Sauce Packet Recipe

Traditionally served with salmon asparagus broccoli cauliflower artichokes and used for eggs benedict.

Hollandaise sauce packet recipe. Reduce heat and simmer 1 minute or until thickened stirring occasionally. Whisk until lemon yellow and slightly thick about 1 minute. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

However the sauce owes it s creamy melt in your mouth taste to a tricky technique. Turn the blender on low to allow the yolks to combine and then begin pouring the very hot butter in a thin stream into the blender. Place the bowl over a saucepan containing barely.

Add egg yolks to a small saucepan. Keep the butter warm. Step 2 add 2 tablespoons cold butter and place over very low heat.

Recipe makes 10 servings number of servings. Stir in water and sauce mix with whisk. Whisk in lemon juice.

Whether you prefer to drizzle it on top of grilled veggies or smother it on a few poached eggs for a restaurant style benedict the classic french sauce is a winner at any dinner table spread. Separate the eggs and place the yolks in a blender. Melt butter in small saucepan on medium low heat.

Add 1 4 cup of the butter. Step 2 heat in microwave for 15 to 20 seconds. There are few sauces as tasty as homemade hollandaise.