This recipe is part of the recipe for Encore Eggs Benedict
Makes 3/4 cup
|1||tablespoon lemon juice|
|1||teaspoon dry mustard|
|Dash ground red pepper (optional)|
|1/2||cup (1 stick) butter, cut into eighths|
- 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.
Substitute smoked salmon for Canadian bacon. Use approximately 2 ounces smoked salmon per serving.
Check out more recipes for Savory Sauces