Here's the classic Hollandaise - lusciously rich, lemony and smooth. Spoon it over vegetables, eggs, fish and seafood for that heavenly touch.
SAVE ON THIS RECIPE!
Do not use margarine or vegetable oil spreads.
Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves and 1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried chervil leaves. Serve with fish and meat.
1. This sauce was not cooked long enough and is too thin.
2. This sauce was cooked until thickened; there are no problems.
3. This sauce was cooked too long or over too high a heat and has curdled.
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