This is a basic hollandaise sauce.
6 egg yolks
1 stick of butter (no margarine) cut into small pieces
4 Tablespoons fresh or frozen lemon juice
1/2 teaspoon salt
Heat water over medium heat in a double boiler. When the water it hot but not simmering or boiling, add the egg yolks and lemon juice and whisk together well. Then add 1/3 of the butter and whisk into the egg yolk mixture until it melts. Repeat with the rest of the butter. Whisk the hollandaise sauce continually until it thickens but runs off a spoon. You don’t want it thick like pudding.
Remove the hollandaise sauce from heat immediately when the desired consistency is reached. Use it to top the Smoked Salmon Eggs Benedict.
Use fresh squeezed or frozen lemon juice rather than bottled for the best flavor.
Keywords: hollandaise sauce, eggs benedict, smoked salmon eggs benedict, Easter brunch