Hollandaise sauce is traditionally served over eggs, asparagus and filet mignon.
3 eggs, yolks only
1/2 cup butter
2 tablespoons lemon juice
1/4 teaspoon salt
- In a small sauce pan heat butter to a bubble, but don’t brown it.
- In a blender, add egg yolks, lemon juice, salt and cayenne pepper.
- While blending at high speed, gradually add the hot butter.
- Blend for about 15 seconds or until the sauce has thickened and is smooth.
Makes about 1 cup.
Recipe provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.