Rosemary Hollandaise

1. 1

   Combine first 3 ingredients in top of a double boiler. Cook over medium-high heat until reduced to 2 tablespoons; add 1/2 cup hot water. Whisk in egg yolks. Add about one-third of butter to egg mixture; cook over hot, not boiling, water, whisking constantly, until butter melts. Add another third of butter, stirring constantly. As sauce thickens, stir in remaining butter. Cook until temperature reaches 160u00b0, stirring constantly. Stir in rosemary. Remove sauce from double boiler; serve immediately.

* Per serving · 4 servings · Values may vary.

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