Hollandaise Sauce

Hollandaise sauce is the classic topping for poached eggs, asparagus or filet mignon.

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

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.

Recipe and video provided courtesy of HolidayKitchen.tv