Easy Hollandaise Sauce

By Addie

A super-duper version of eggs Benedict in which a chunky cake of fried potatoes, laced with bacon, takes the place of an ordinary English muffin and Canadian bacon. That Hollandaise sauce, by the way, is sensational.

Ingredients

• 2 egg yolks
• 2 tbsp. fresh lemon juice
• 1/2 c. very cold butter

Preparation

Step 1

Stir the egg yolks and lemon juice with a wooden spoon in a small heavy saucepan. Keep the heat low and stir briskly all the time. Add half the butter and stir until it has melted. Then add remaining butter, stir again until it has melted and the sauce has thickened. Serve at once. Good as a dip for steamed artichokes.

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REVIEWS

I have made this recipe for our Eggs Benedict for at least 30 years and it turns out perfect every time!! Eggs Benedict is a New Years Day treat for my family, and it wouldn't be New Years Day without it! This Sauce takes about 5 minutes to prepare, if the sauce separates,for some reason, just whisk in a little hot water 1 Tbsp. at a time. Works like a charm!

I just made this for a breakfast sandwich, and I have to say it came out a little too lemony for my tastes. Turns out adding another thin slice of butter, a couple grinds from a salt shaker, and some paprika go a long way to making this a "Meh" recipe to a "Good" one.