Hollandaise sauce is commonly used for asparagus, broccoli, cauliflower, beans and eggs benedict.


2 egg yolks, slightly beaten

3 tablespoons lemon juice

½ cup margarine or butter


In a medium saucepan, stir egg yolks and lemon juice vigorously with a whisk. Slowly add butter while still whisking until butter is melted and sauce thickens.

Serve over desired vegetables.

Leftover sauce can be stored several days in the refrigerator.

Add tablespoon hot water while reheating and whisk well.

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