Palmer House Inn Hollandaise Sauce

This delightful sauce is wonderful with our Eggs Benedict Casserole.

Ingredients:

• 1 cup of butter
• 4 tablespoons of lemon juice
• 8 tablespoons of boiling water
• 4 egg yolks
• ¼ teaspoon of cayenne
• ½ teaspoon of salt

Directions:

In a small pan melt the butter. In a medium sized pan, heat the lemon juice. Heat a small pan of water.

Heat water in the bottom of a double boiler. Place egg yokes in the top of the double boiler and whisk until they begin to thicken. Slowly add 4 tablespoons of the boiling water. Continue to whisk the water and egg yokes until they thicken. Gradually add the remaining 4 tablespoons of boiling water and continue whisking. Add the warm lemon juice while whisking. Continue whisking as you add the warm butter. Add the salt and cayenne and whisk rapidly until the sauce is thick.

Serve immediately.

Hollandaise Sauce Recipe Tip

If the sauce separates add 2 tablespoons of cream and whisk briskly.

 More Breakfast Recipes

• B&B Breakfast Recipes
• 5 Crowd Pleasing Holiday Breakfasts
• Eggs Benedict Casserole Recipe

 

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While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures or for a snooze after a delightful breakfast, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jetted tubs and a relaxing stay before and after your day.