Hollandaise Sauce
 
MAKES 2¼ CUPS
Ingredients
  • 6 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1½ cups unsalted butter, melted
  • 1 teaspoon kosher salt
  • Pinch ground red pepper
Instructions
  1. In the top of a double boiler, whisk together egg yolks and lemon juice. Over simmering water, gradually whisk in melted butter, in a slow and steady stream, whisking until smooth. Whisk in salt and red pepper; cook, whisking constantly, until thickened and an instant-read thermometer registers 160°. Serve immediately or keep warm until serving.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/eggs-sardou-recipe/