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Hollandaise Sauce
[From the PPNF Kitchen]
Ingredients
- 3 egg yolks (free-range)
- 2 tablespoons lemon juice
- ¼ teaspoon herbed salt
Directions
Place above ingredients in blender while you melt 1 stick of butter.
Blend for 2 seconds, then add melted butter while blending; it should now be ready to serve.
If you must let it stand, place the serving container in warm (not hot) water.
When re-heating, place container in warm water.
The water may need to be changed several times to heat it up enough. High heat could curdle it.
Published in Health & Healing Wisdom
Summer 2006 | Volume 30, Number 2
Copyright © 2006 Price-Pottenger Nutrition Foundation, Inc.®
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