DESCRIPTION
This isn’t really a recipe so much as it is a single instruction for transforming rich hollandaise sauce into a spreadable butter. If you have a thick hollandaise sauce, which is made out of mostly eggs and butter, then when you put it in the fridge it will solidify into the perfect consistency for spreading onto toast. Put a bowl of the butter on the table for brunch along side toasted English muffins and scrambled eggs. So easy but just as delicious as Eggs Benedict!
Ingredients
Scale
- 6 egg yolks
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- a pinch of cayenne pepper
- 1 cup (2 sticks) unsalted butter
Instructions
- Make the Hollandaise Sauce according to these instructions. Make sure to blend it for the length of time indicated, or even longer, because you need a really thick sauce.
- Transfer it to a bowl and cover with plastic wrap.
- Refrigerate for at least 2 hours until it has set into the consistency of spreadable butter (like margarine).