One of our favorite family breakfasts is Eggs Benedict. We top English muffins, ham and poached eggs with this yummy sauce.
(Side note: When we make this, we use about 40 eggs and a quadruple batch of this sauce – that’s 8 sticks of butter…..)
1 egg
1 Tbsp lemon juice
not-quite 1 Tbsp spicy brown mustard
2 sticks butter, melted and hot
Break one egg into blender; turn on high. Add lemon juice, then mustard. Slowly pour in hot melted butter and voila! Homemade Hollandaise sauce! Delicious on asparagus, with artichokes, on eggs Benedict….in fact, there is not anything we’ve tried it on that we do not like…..
If you have left-overs, just refrigerate them, then warm up by placing container in a hot water bath and stir occasionally. If you microwave it, it will separate.
