Hollandaise sauce is traditionally served over egg dishes such as Eggs Benedict, as well as vegetables such as steamed asparagus.
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1 stick firm cold butter, cut into eighths (1/2 cup)
1/4 teaspoon salt (optional)
1/8 teaspoon paprika
Dash cayenne pepper
- In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges.
- Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.
Makes about 1 cup.
Recipe and photograph courtesy of The Incredible Edible Egg™.