World’s Best Hollandaise Sauce

They are decadent and indeed not a dish to be consumed every day, but Eggs Benedict rank at the top of my list of special occasion breakfast dishes.

To me, the best part is the Hollandaise Sauce with its eggy, lemony perfectness. This recipe for the rich sauce couldn’t be easier and is also great on fish or asparagus.

Hollandaise Sauce Ingredients:

• 7 egg yolks, at room temperature
• 1 cup butter
• Pinch of cayenne pepper
• ½ tsp. sea salt
• 2 Tbsp. freshly-squeezed lemon juice

Hollandaise Sauce Directions:

1. Melt the butter in a small saucepan over medium-low heat. Cool for 3 minutes.
2. In a tall container, like a pitcher, add the egg yolks. Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens, about 30 seconds.
3. Add the cayenne pepper, the salt and the lemon juice.  Keep sauce at room temperature until ready to use.

Makes about ¾ cup.