Classic Hollandaise Sauce Recipe | Simple & Delicious

YIELD Makes 3/4 cup

INGREDIENTS

3 egg yolks 1 tablespoon lemon juice 1 teaspoon dry mustard 1/4 teaspoon salt Dash ground red pepper (optional) 1/2 cup (1 stick) butter, cut into eighths

PREPARATION:

1. Beat together egg yolks, lemon juice, mustard, salt and pepper in small saucepan until blended. Add 1/4 cup butter.
2. Cook over low heat, stirring with wire whisk until butter is melted. Slowly add remaining 1/4 cup butter; whisk constantly until butter is melted and sauce is thickened.

Variation Substitute smoked salmon for Canadian bacon. Use approximately 2 ounces smoked salmon per serving. This recipe appears in: Encore Eggs Benedict  /  Savory Sauces