Sour Cream Hollandaise Sauce
"From THE BREAD OF LIFE by Episcopal Church Women; original source credited as ALL SAINTS' COOKBOOK, from All Saints' Episcopal Church in Morristown, Tennessee."
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
1 1/2 cups
ingredients
- 1⁄4 cup butter
- 1 cup sour cream
- 2 tablespoons lemon juice (use less if using real lemon)
- 4 large egg yolks
directions
- Melt butter in saucepan over low heat.
- Whisk in sour cream and lemon juice.
- Whisk in egg yolks.
- Beat constantly for five minutes, until thickened enough to coat a spoon.
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Tweaks
-
I first made this recipe from the 1973 Edition of the Good Housekeeping Cookbook. It is practically foolproof and easy to make. It is delicious. Most importantly, IT CAN BE MADE AHEAD and will keep approximately two weeks.
