Hollandaise Sauce

Use this for your eggs Benedict.

Makes ⅓ cup (2 servings)

• 2 large egg yolks
• 1 tablespoon lemon juice
• ⅛ teaspoon salt
• Pinch cayenne pepper
• 8 tablespoons butter, melted
• Black pepper, optional

Use a blender or an immersion blender to blend the egg yolks, lemon juice, salt, and cayenne together. Slowly add the melted butter and continue to blend. Season with black pepper, if using. Store in a covered container in the refrigerator for up to 1 day.

Nutritional Info (per serving)

Calories 73, fat 4.8 g, protein 6.3 g, carbs 0.9 g, fiber 0 g