Betsy’s No Garlic Hollandaise Sauce

By Betsy Vail 03/19/2016

Ingredients:

• 2 sticks salted butter
• 3 egg yolks
• 1 Tbs water
• 1 Tbs lemon juice (fresh preferred)
• pinch pepper (about 5 turns of the grinder)
• scallion, sliced (optional garnish)
• parsley, chopped (optional garnish)

Directions:

1. In a small sauce pan, melt the butter on medium heat, but do not allow it to boil. Once melted, set aside to cool slightly.
2. In a mixing bowl, whisk the yolks, water, lemon juice, and pepper together until the mixture begins to thicken.
3. Very slowly, add small amounts of melted butter to the egg mixture, whisking continuously (somewhat vigorously), until all the butter is added. 
4. If the mixture seems thin, pour the mixture into a sauce pan and heat on medium low heat, whisking continuously, until the sauce thickens. Be sure not to overheat the mixture! Immediately remove the mixture from heat once thickened.

Creative Considerations:

• Create an international fusion American fried eggs Benedict breakfast by using Irish St. Patrick’s Day corned beef (sliced thin) on buttered toast (or English muffin halves). Top the corned beef with a fried egg (or poached if you prefer). Top the egg with French Betsy’s No Garlic Hollandaise Sauce and garnish with scallions or parsley. YUM!
• Drizzle over vegetables (e.g. asparagus, artichokes, etc.)

Yum