Hollandaise Sauce Recipe
The rich lemony mixture is the typical sauce for eggs Benedict and is also delicious served over broccoli or fresh steamed asparagus.
3 egg yolks
1/4 cup water
2 tablespoons lemon juice
1/2 cup cold butter (no substitutes)
1/8 teaspoon salt
1/8 teaspoon paprika
In a small saucepan, whisk together egg yolks, water and lemon juice.
Cook and stir over low heat until mixture bubbles around edges and reaches 160Â°F, about 20 minutes.
Cut cold butter into eight pieces; add to yolk mixture, one piece at a time, whisking after each addition until melted. Stir in salt, paprika and pepper. Serve immediately.
Makes: 1 cup