Serve this hollandaise sauce atop eggs benedict for a perfect brunch meal.
Martha Stewart Living Television
- 3 large egg yolks
- 1 1/2 tablespoons water
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup (1 stick) unsalted butter, melted
- Coarse salt
- In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 4 minutes. Remove from heat, and stir in lemon juice.
- Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm over very gently simmering water, whisking occasionally.
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