Hollandaise Sauce

Ingredients

• 3 egg yolks

• 1 tablespoon lemon juice

• ¼ teaspoon Dijon mustard

• 1 dash hot pepper sauce (e.g. Tabasco™)

• ½ cold cup butter

Directions

1. Combine egg yolks, lemon juice, mustard, and hot pepper sauce in a small saucepan.

2. On low heat, add the cold butter, and stir with a whisk. Don’t be tempted to turn the heat up, or you will end up with scrambled eggs!

3. Sauce is done when it’s a thick, creamy, custardy consistency. 

Use on Eggs Benedict, steamed asparagus, fish, etc!