Hollandaise Sauce

This version is on the lighter side, less butter, much less. You can use as much as 4 tablespoons of butter per egg yolk; but I tried 2, and it tastes yummy. So I will go with that.

This sauce is a must for eggs benedict.

» Ingredients

• 2 egg yolks
• 1 tablespoon of lemon juice
• 4 tablespoons of water
• 4 tablespoons unsalted butter, melted
• 1 teaspoon of salt
• pinch of cayenne (optional)
• fresh ground black pepper (optional)

» Instructions

1. Whisk egg yolks with lemon juice and water.
2. Set on top of a double boiler with simmer water. Whisk continuously until thicken. (Don't over cook!)
3. Turn off the heat, whisk in one tablespoon of butter at a time.
4. Season with salt, cayenne, and black pepper. (Add more water if too thick.)

» Makes about 1.5 cups; serves 4 egg benedicts (for two people)