Basic hollandaise sauce

Ingredients

1/2 C butter, diced
2 egg yolks
1 lemon, juice of

Method

Over low heat or in a double broiler, whisk ingredients together. Stir constantly. As soon as the mixture begins to thicken to a loose custard consistency, reduce heat and stir briskly to avoid breaking the sauce.

Serving suggestions

Serve over steamed vegetables or with eggs Benedict.

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