In 2-cup glass measure, melt butter or margarine on high for 40 seconds. Stir in lemon juice, then egg yolks and cream. Cook on high for 1 to 1 1/2 minutes, stirring every 15-30 seconds. Add seasonings. Beat until smooth. Makes 1 cup of sauce.
Originally Submitted
7/11/2010
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You can add this Hollandaise Sauce recipe to your own private DesktopCookbook.