Hollandaise

Creamy: Hollandaise

Makes 3/4 C

INGREDIENTS

• 50g Butter
• 2 Tbsp Lemon Juice
• 2 Egg Yolks
• 1/4 C Cream
• 1/4 tsp Dry Mustard
• 1 tsp Wholegrain Mustard
• 1/4 tsp Salt

INSTRUCTIONS

1. Melt the butter in a double boiler over a medium heat.
2. Add the lemon juice, egg yolks, and cream.
3. Cook while continuously stirring, until it becomes a thick and smooth sauce. Be careful not to overheat the sauce so that it doesn’t curdle.
4. Remove the sauce from the heat.
5. Add the dry mustard, the wholegrain mustard, and the salt, and beat until smooth.
6. Serve while warm.