Hollandise Sauce...From Emeril's cookbook for kids

Patience loves steamed Broccoli and she also loves Egg’s Benedict.

So when I seen the recipe for Hollandaise sauce I had to add it to her recipe box

Hollandaise is a classic  French Sauce. Patience enjoys learning about little things like that.

Hollandaise Sauce

3 egg yolks

1 and ½ tablespoons fresh lemon juice

¼ teaspoon of salt Pinch of cayenne

½ cup of salted butter.

Combine the egg yolks, lemon juice, salt and cayenne in a blender and blend on high speed for 20 seconds, until the mixture  is completely smooth.

Place the butter in a small saucepan and melt over me heat until bubbly. Do not allow to brown

With the blender running at high speed add melted butter in a thin steady stream . It is important to add slowly. It should take about 30 seconds to add all of butter. Turn off.

Transfer the sauce to small serving bowl. If the sauce has gotten to thick you can thin by adding a teaspoon of lukewarm water. Serve Immediately. Very good with eggs, fish, steamed veggies, or roasted asparagus..

We do not add tons of this because it is made with butter. But alittle over veggies and fish is nice.