Go Back
Perfect Hollandaise Sauce
Author: Jackie
Ingredients
  • 4 egg yolks
  • 2 tablespoons lemon juice
  • teaspoon salt
  • teaspoon ground pepper
  • 2 sticks or 1 cup Plugrá unsalted butter , melted
Instructions
  1. To make a double boiler, place a pan half full with water and a glass bowl on top.
  2. Once water begins to simmer, add egg yolks, lemon juice, salt and pepper and whisk continually until smooth, pale and thick.
  3. Carefully remove bowl from pan and stir in butter until smooth.
  4. Serve sauce over roasted asparagus or on eggs Benedict.