Hollandaise Sauce
Make a quick version of classic Hollandaise sauce to complete your Eggs Benedict dish.


  1. Melt the butter until evenly melted and begins to steam.
  2. In a blender, blend the egg yolk with lemon juice, salt and cayenne until pale yellow. Slowly pour the butter and boiling water into the egg mixture with blender on low setting.
  3. When light and chiffon yellow, adjust seasonings and quickly pour over assembled eggs Benedict.


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