Homemade HOLLANDAISE SAUCE is deliciously rich and thick. It's fabulous on asparagus, broccoli, salmon and of course eggs benedict. Not something you should eat often, but it's worth it every now and then!
Makes about 1 cup
4 egg yolks
1 Tbs lemon juice
1/2 cup butter
Pinch of paprika
Beat together egg yolks and lemon juice until thick. Place over small pan of steaming water (like a double boiler) and whisk in melted butter. Be careful not to heat too high or you'll scramble the eggs. Continue whisking until thickened and doubled in volume. Stir in cayenne pepper. Remove from heat and keep warm until ready to use.
If sauce is too thick, whisk in a small amount of warm water.
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