Hollandaise Sauce

Active Time: 10 minutes

Total Time: 10 minutes

Yield: 1 1⁄2 cups

Ingredients

4 eggs yolks

1 tsp kosher salt

2 sticks Zeal Creamery Unsalted Butter, melted

1-2 tbsp lemon juice

Pinch of cayenne pepper

Black pepper

Directions

1. In a small saucepan or microwave safe bowl, melt the butter. Transfer to a liquid

measuring cup, or other spouted vessel.

2. In a blender, combine the egg yolks and salt. Make sure the yolks can reach the blades.

Blend for about 10 seconds to aerate the yolks, then continue blending while

simultaneously adding the melted butter in a slow and steady stream. The mixture will

thicken and look pale yellow.

3. Add the lemon juice, cayenne and black pepper and blend to combine.

4. Serve right away while still warm over eggs benedict, asparagus, or with artichokes.