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We serve on either Toasted and Buttered French White or English Muffins Drizzle over Hollandaise Sauce and add a sprig of Parsley for color Hollandaise Sauce
3 Large Egg Yolks In either a double boiler or a heat proof bowl set over simmering water whisk the egg yolks with 1 1/2 tablespoons water until the mixture thickens [about 4 minutes]. Remove from heat and stir in the lemon juice. Whisk in the melted butter until it thickens and season with salt. |