Kilty's Kitchen

Classic Hollandaise Sauce Categories: other 2 egg yolks 3 tablespoon lemon juice 1/2 cup margarine or butter; divided Stir 2 egg yolks, slightly beaten, and 3 tablespoons lemon juice vigorously in 1-qt saucepan with wooden spoon. Add 1/4 cup margarine or butter. Heat over very low heat, stirring constantly, until margarine is melted. Add 1/4 cup margarine or butter, stirring vigorously until margarine is melted and sauce thickens. Be sure margarine melts slowly; this gives eggs time to cook and thicken sauce without curdling. Serve hot or at room temperature. Contributor: Aunt Betty (Crocker of course!) Yield: 3/4 cup Preparation Time: :10