Hollandaise Sauce

This is a creamy lemony sauce that is traditionally used on Eggs Benedict but is also great over vegetables for a added flair.

Ingredients

3 eggs yolks
1 Tb lemon juice
1/2 cup (1 stick) firm butter

In medium saucepan whisk eggs yolks and lemon juice together. add 1/4 cup butter and heat over low heat stirring constantly until butter is melted. add remaining butter and continue stirring until butter is meted and sauce thickens.

         Note:  the trick to Hollandaise sauce is to melt the butter slowly, this will prevent the sauce from curdling