Like the sauce we had on our trout the other day, a hollandaise sauce makes breakfast-for-dinner much more special. Here: Soaked wheat bread toast, poached eggs, and the blender hollandaise sauce from Joy of Cooking
. So easy, it takes longer to melt the butter than it does to make.
. So easy, it takes longer to melt the butter than it does to make. The Sauce:
Two fresh egg yolks, juice of one lemon, a dash of salt and pepper, and a cube of butter - melted. I put the egg yolk in the blender, turn it on medium, and slowly pour in the melted butter- taking maybe a minute to pour in the half cup. Then I add the salt, pepper, and lemon juice. It will thicken as it cools.
I love having leftovers (we usually don't) -I use it as a spread in sandwiches the next day.
