A smooth and buttery hollandaise sauce made with egg yolks, lemon juice, and warm melted butter. Perfect for topping Eggs Benedict, it adds a rich, creamy texture and a bright, tangy finish to this breakfast classic.
Ingredients:
3 egg yolks
1 tbsp lemon juice
½ cup unsalted butter (melted)
Salt and cayenne pepper to taste
Instructions:
In a bowl, whisk egg yolks and lemon juice until thickened.
Slowly whisk in melted butter, bit by bit, until the sauce is creamy.
