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Hollandaise sauce is traditionally served over eggs, asparagus and filet mignon.

Hollandaise Sauce

3 eggs, yolks only
1/2 cup butter
2 tablespoons lemon juice
1/4 teaspoon salt
Pinch cayenne

1. In a small sauce pan heat butter to a bubble, but don’t brown it.
2. In a blender, add egg yolks, lemon juice, salt and cayenne pepper.
3. While blending at high speed, gradually add the hot butter.
4. Blend for about 15 seconds or until the sauce has thickened and is smooth.

Makes 1 cup.

Recipe provided courtesy of HolidayKitchen.tv.