HOLLANDAISE SAUCE FOR EGGS BENEDICT
Serve this hollandaise sauce atop Eggs Benedict for a perfect brunch meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 4 minutes. Remove from heat, and stir in lemon juice.
- Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm over very gently simmering water, whisking occasionally.
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