Ingredients
- 1 large egg yolk
- 1 1/2 teaspoons freshly squeezed lemon juice
- Pinch cayenne pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon kosher salt
Directions
Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By beebee1970
Dallas, TX
on March 29, 2011
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Perfect amount for dinner and very tasty!
By L8blumR
Austin, TX
on May 09, 2010
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Eggs Benedict is my favorite breakfast...I've always had a problem getting the hollandaise right at home. this recipe is perfect!
By bl00dcr0w_6170838
Tacoma, WA
on October 27, 2006
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I made home-made english muffins and poached the eggs. this suace was ready in a flash to pour over my benedict and tasted great. quick, easy and tasty.
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