Not just for Eggs Benedict, Hollandaise sauce is delicious drizzled over many seafood and vegetable dishes, including salmon and asparagus!
Things You'll Need
- Large bowl
- 3 egg yolks
- 1/2 cup (125 mL) butter
- 1 tbsp (15 mL) lemon juice
- Pinch cayenne pepper or dry mustard
- Pinch salt
Whisk egg yolks in glass or stainless steel bowl until frothy. Whisk in lemon juice, cayenne pepper and salt.
Set bowl over saucepan containing about 1-1/2 inches (4 cm) simmering water (bottom of bowl should not touch water). Heat, whisking constantly, until egg mixture turns pale yellow, thickens slightly and increases in volume. Remove from heat. Slowly whisk in melted butter until sauce is smooth and thickened.
Serve warm. Makes approximately 3/4 cup (175 mL).