TLC Cooking "Hollandaise Sauce"

Hollandaise Sauce

INGREDIENTS

3	egg yolks
1	tablespoon lemon juice
1	teaspoon dry mustard
1/4	teaspoon salt
Dash ground red pepper (optional)
1/2	cup (1 stick) butter, cut into eighths

PREPARATION:

Beat together egg yolks, lemon juice, mustard, salt and pepper in small saucepan until blended. Add 1/4 cup butter.
Cook over low heat, stirring with wire whisk until butter is melted. Slowly add remaining 1/4 cup butter; whisk constantly until butter is melted and sauce is thickened.

Variation

Substitute smoked salmon for Canadian bacon. Use approximately 2 ounces smoked salmon per serving.

This recipe appears in: Encore Eggs Benedict / Savory Sauces