Hollandaise

Are you still eating leftover ham from Easter? If your family is like mine, then the answer is yes! Don't get me wrong I love holiday leftovers, but I figured that the ham could use a little sprucing up. The other night I made traditional eggs benedict. Eggs benedict consists of an English muffin with ham or Canadian bacon, a poached egg and hollandaise sauce.  Don't limit this "mother sauce" to just eggs benedict- put it on fresh steamed asparagus, artichokes, and so much more! Let's face it you could put hollandaise sauce on a tire and it would taste good (although I am not saying I would want to try that...)!


Ingredients:

1 tbs. lemon juice
4 egg yolks
1 stick plus 1 tbs. of unsalted melted butter
Sea salt to taste 
Freshly cracked black pepper


  1. Place the egg yolks and lemon juice in a bowl and whisk together until incorporated for about 1-2 minutes. 
  2. Continue to vigorously whisk this mixture over a double boiler and add the melted butter drop by drop.  Make sure that the bottom of the pan isn't touching the slightly simmering water in the double boiler. Also make sure that your yolks don't scramble; therefore, I recommend that you occasionally take the pan with the egg mixture in it on and off the heat. 
  3. Slowly add the butter and keep whisking until all of the butter is combined! The sauce should become thick.
  4. Remove from the heat and add salt, pepper and any other desired seasonings. 

Happy Eatings! 

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