- Melt butter or margarine in a medium saucepan over medium-high heat.
- Whisk flour into butter or margarine until well incorporated, making a roux.
- Lower heat to medium-low and then whisk milk into the roux until smooth and slightly thickened.
- Whisk in the lemon juice and season with salt.
- In a small bowl, whisk the egg yolk. Continue whisking, adding a small portion of the sauce to the yolk to temper it.
- Add the yolk into the sauce andccontinue to whisk until incorporated.
- Stir in the yellow food coloring to give the sauce the color of real Hollandaise Sauce. Serve immediately.
Serving Suggestions: Over asparagus, salmon, Eggs Benedict, and just about anything that needs a creamy, lemony sauce
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