CONTRIBUTED BY: DODIE ANDERSON
3 egg yolks from pastured eggs (read label on egg carton)
2½ Tbsp freshly squeezed lemon juice
1 stick butter, melted
Pinch of refined pickling salt
½ cup boiling water
PREPARATION AND COOKING TIME
Prep time: 5 minutes
Cooking time: 20 minutes
Break eggs and separate yolks.
Juice the lemon.
In a blender mix 3 egg yolks, 2 1⁄2 tbsp lemon juice, melted butter and salt.
Slowly add boiling water.
When ingredients are blended, pour into the top of the double boiler.
Stir for 10 minutes or until thickened. Do not boil. Keep warm in the double boiler.
Pour hollandaise sauce over fish, meat, poached eggs with bacon or cooked vegetables.