A simple hollandaise sauce
This sauce is the perfect addition for any Eggs Benedict!
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Ingredients
4
egg yolks
1
tbsp lemon juice
½
cup unsalted butter
½
tsp kosher salt
Instructions
- In a stainless steel bowl whisk egg yolks and lemon juice together vigorously for one minute.
- Place bowl on top of a pot with barely simmering water. Gradually whisk in butter and do not let the eggs get too hot or they will scramble.
- When all the butter is incorporated and the sauce has doubled in volume add salt and remove from heat and serve.