Hollandaise Sauce

2 egg yolks
3 tbsp lemon juice
1/2 c very cold butter/margarine

In a small saucepan, stir egg yolks and lemon juice with wooden spoon.  Add half of butter (1/4 c).
Stir over low heat until butter is melted.
Add the rest of the butter and continue stirring until butter is melted and sauce is thickened.  Be sure butter melts slowly giving the eggs time to cook and thicken without curdling.

You can refrigerate leftovers and reheat by adding a little hot water while warming on low heat.


Bearnaise Sauce is Hollandaise Sauce +
1 tbsp minced parsley
1/2 tsp dried terragon and 1 tbsp tarragon vinegar

Mousseline Sauce is Hallandaise Sauce+
1/4 c whipped cream (fold in to sauce)


These are some of my favorite sauces.  Thought I'd share. :)