We were busy harvesting flowers, as we do every Sunday, but it was the most amazing day…Maui at its finest.
We did take a break and enjoyed a brunch of Eggs Benedict. Yummy!! I am sharing our Hollandaise sauce recipe from the Good house keeping cook book I was given by my Mom when I was in High school. 1970’s. If you keep the heat low it is pretty fool proof. I double this recipe to serve 4 – 6 people.
Enjoy!
3 egg yolks
2 T. lemon juice
1/2 c. butter
1/4 t. salt
dash of cayenne pepper
In double boiler, with wire whisk, beat egg yolks and lemon juice. Add 1/3 butter to egg mixture and cook over hot but not boiling water, beating constantly, until butter is melted. Repeat with another third of butter. Repeat with the remaining butter, beating until mixture thickens slightly: remove from heat, stir in salt and pepper. serve as soon as can. Makes 2/3 cup sauce.