The Amish Originals recipe of the month is near and dear to our hearts! Served with steak, vegetables, eggs and more, Hollandaise Sauce is a decadent, guilty-pleasure accompaniment for a variety of meals. This month’s recipe comes from Grandma Winbigler who, like many of her generation, made things from scratch and was not afraid to use the butter generously!
3 eggs yolks
3 tbsp. lemon juice
½ c. cold butter
Combine the egg yolks and lemon juice and transfer the mixture to a double boiler. Add ¼ cup butter to the mixture and cook over low heat.
When the butter is fully melted, add the remaining ¼ cup butter and stir well until the sauce thickens.
Recipe Source: Grandma Winbigler, RIP