Hollandaise Sauce French Style

This sauce comes from a cook book, French Classics. This is perfect served over fish. DO NOT overheat the yolks or the sauce will curdle and you will have to start again. Cooking time is complete time. Serve with salmon # 170382

• Ready In: 10 mins
• Serves: 8

Ingredients

• 2  egg yolks
• 2  tablespoons water
• 6  ounces  melted butter
• 1⁄4 teaspoon salt
•  lemon juice
• 1 -2  tablespoon  chopped fresh chives (optional)

Directions

1. Over medium heat, whisk the egg yolks and water together 2-3 minutes until thick and fluffy. Do not over heat. Remove from heat.
2. Whisk for an additional minute.
3. Slowly whisk in the melted butter a little at a time.
4. Add the salt and lemon juice to taste.
5. Add chopped chives, if using.