- Prep: 5 min
- Cook Time: 10 min
- Total: 15 min
- Serving: Yields about 1-1/2 cups
You can't have a delicious plate of eggs Benedict without a liberal serving of creamy, tangy hollandaise sauce. Not only is this decadent sauce absolutely amazing, it's a cinch to make at home. Save that money you would spend on an expensive brunch and buy yourself some more Champagne to serve with your homemade hollandaise! You can also serve this luscious sauce over vegetables. We love pairing ours with grilled asparagus!
- 4 egg yolks
- 1/2 cup melted butter
- 1 tablespoon lemon juice
- Liberal dashes of salt and pepper
- 1 teaspoon chili powder
- In a large bowl, whisk the egg yolks and lemon juice together until it is thick and creamy. Place the bowl over a double boiler. Whisk it continually. Be careful not to let the eggs get too hot or they will scramble. Slowly whisk in the melted butter. Continue whisking until the sauce is very thick and creamy, and about double the size.
- Remove the sauce from the heat and carefully whisk in the salt, pepper and chili powder. Use immediately or cover it and store it in the fridge.