Hollandaise Sauce | Blue Jean Chef - Meredith Laurence
Hollandaise is probably best known as the topping to Eggs Benedict, but it's also delicious over steamed vegetables or with all kinds of fish and seafood.
Ingredients
- 3 egg yolks
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ½ cup butter (1 stick, melted)
- pinch cayenne pepper
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