Hollandaise Sauce

  • Egg yolks – 3
  • Butter – 1/2 cup
  • Lemon juice – 4 teaspoons
  • Lemon peel – 1/2 teaspoon
  • Salt – 1/8 teaspoon
  • White pepper – dash

Place egg yolks in a blender, cover and blend for a few seconds.  In a small saucepan, heat butter and all remaining ingredients until butter is melted.

Turn the blender with egg yolks on at high speed and pouring top removed, slowly add the butter mixture.  Blend until sauce is thick and fluffy.  Should be used immediately.

****recipe provided Father John Finley.  Father John is Christian Orthodox Priest, serving in Santa Barbara, CA.  He is father of 3 and grandfather.  This recipe is from his wonderful book “Sacred Meals, From Our Family Table.”

Excerpt from, “Some Men Can Cook, Some Men Can Watch TV, and Some Men Can Do Both, Secrets of the Fighter Pilot in the Kitchen”


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