Hollandaise Sauce

1. 1

   In a small saucepan, heat butter until bubbling but not browned.

2. 2

   In blender, on high speed, blend egg yolks, lemon juice, salt, cayenne and white pepper until smooth, about 5 seconds.

3. 3

   With motor running, through hole in top, pour in butter in a thin stream until incorporated, about 30 seconds.

4. 4

   Continue blending until smooth, about 5 seconds.

5. 5

   To keep warm, place in a heatproof bowl over hot, not boiling, water.

6. 6

   Hollandaise sauce is essential for Eggs Benedict: Place 1 slice of ham or back bacon on a toasted English muffin half, top with poached egg and smother in hollandaise sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.