Hollandaise Sauce
This sauce is so easy to make and great for eggs benedict or broccoli. Whenever you need a buttery lemony sauce, this is the one!
  1. In small saucepan or double boiler melt 1 stick of butter. When melted, add egg yolks, lemon juice, and water and stir with a whisk until thick.
  2. Keep on lowest heat, whisking constantly until thick. Do not boil, as it will curdle. Refrigerate when not in use and reheat in microwave when ready to use.
Recipe Notes

If sauce begins to curdle, immediately remove from heat, add 1 Tbsp boiling water and whisk like crazy.