HOLLANDAISE SAUCE FOR EGGS BENEDICT

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Hollandaise Sauce for Eggs Benedict image

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

3 large egg yolks
1 1/2 tablespoons water
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, melted
Coarse salt

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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