You only need three ingredients to make this easy Hollandaise sauce recipe from Sunny Anderson. Spoon it over Eggs Benedict, poached salmon, broccoli or asparagus.
- 1 stick unsalted butter
- 2 egg yolks
- 3 teaspoons fresh lemon juice
For the sauce, in a small pot, melt the butter over medium heat.
Add the yolks and lemon juice to a medium bowl and whisk together. Slowly stream the melted butter into the yolk mixture while continuing to whisk. Take your time with adding the butter. Once completely added, taste and season with a little salt and pepper. Allow the mixture to cool slightly to thicken.