Curry Hollandaise Sauce

This is a super yummy Hollandaise sauce with a touch of curry to spice it up! This is great with the traditional eggs Benedict breakfast or over some poached salmon. If you don't like ham in your eggs Benedict, you can swap it out with some smoked salmon.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 220 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 cup unsalted butter
• 1 tablespoon water
• 1 tablespoon curry powder
• 2 large egg yolks

Recipe Instructions

Step 1

Melt butter in a small saucepan over medium-low heat; remove from heat and cool for about 5 minutes.

Step 2

Bring water in a double boiler to a simmer; add egg yolks, lemon juice, and water. Whisk egg mixture using a balloon whisk until light and frothy, about 4 minutes. Remove bowl from double boiler. Constantly whisk egg mixture while slowly drizzling melted butter into egg mixture until sauce is light in color and thickened. Whisk curry powder into sauce.