Hollandaise Sauce
Sauces and Condiments - Pasta and Poultry Sauce

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What would Eggs Benedict be without a great Hollandaise Sauce? Also great served on cooked asparagus.

Check out Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.

Hollandaise Sauce

3 egg yolks
1/4 pound butter
1/2 cups white wine
1 bay leaf
4 pieces peppercorn
1 tablespoon white vinegar
1 tablespoon lemon juice
Salt & pepper to taste

Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat.  Add butter and white wine and stir constantly with whisk, until melted.  Add remaining ingredients and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling). 

Keep warm in a double boiler over warm water (not hot water) until ready to serve. HINT: I put my Hollandaise Sauce in a small thermos to keep warm.