Hollandaise Sauce
Ingredients:
½ cup butter
3 egg yolks
2 T. lemon juice
½ t. salt
¼ t. cayenne pepper
Instructions:
Melt butter in a double boiler over simmering water. Beat egg yolks well and add to butter, stirring constantly with a wire whisk. Continue to whisk until mixture thickens to the constistency of heavy cream, 3-5 minutes. Gradually add lemon juice. Season sauce with salt and cayenne pepper before serving. If sauce becomes too thick, add a teaspoon or two of hot water. Serve over a poached egg, Canadian bacon and an English muffin for Eggs Benedict or over Fried Potato Cakes for a great Southern breakfast treat!
