Hollandaise

One of five "mother sauces," this creamy sauce is usually associated with eggs benedict but also goes with vegetables. I personally love hollandaise, especially with grilled asparagus. Some people don't like this sauce because it can sometimes break, which is another word for separating, but with the method I will be sharing with you today is almost impossible to mess up.

This recipe makes enough for three servings and only takes 5 minutes to make.

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Your List of Ingredients

• 2 Egg Yolks

• 1/2 cup Butter

• 1/2 tsp Paprika

• 2 Tbsp. Lemon Juice

Separate

It is important that you separate the yolks from the whites. The yolks are the main ingredient of hollandaise.

Blend

Place all ingredients except butter in a blender. Blend while slowly adding butter.

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Have Fun with It!

Try this creamy Hollandaise recipe for yourself. Let me know what you thought in the comments below!