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Sauces, Dressings, and Marinades


Hollandaise Sauce Light

From Todd Harvey

8 Servings


  • 2 egg yolks
  • 2 tablespoons water
  • ⅓ cup butter, melted
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper

In a small metal bowl, using a stainless steel whisk, whisk egg yolks and water until completely blended and frothy.

Place bowl over a double boiler over low heat; whisk constantly until thickened. Remove from heat and continue whisking to help cool a little.

Slowly whisk in melted butter; whisk in remaining ingredients. Serve warm. Yields about 2 tablespoons of sauce per serving.

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