Lemon Hollandaise
 
Makes approximately 1½ cups
Ingredients
  • 6 pasteurized egg yolks
  • 1 teaspoon Dijon mustard
  • ½ teaspoon lemon zest
  • ¼ cup fresh lemon juice
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon paprika
  • 1 cup unsalted butter, melted and hot
Instructions
  1. In the container of a blender, combine egg yolks, mustard, lemon zest, lemon juice, salt, and paprika. Cover and blend on high speed for about 10 seconds.
  2. With blender on medium-high speed, pour in hot melted butter in a slow, steady stream until incorporated and mixture thickens.
Recipe by Victoria at https://victoriamag.com/smoked-salmon-eggs-benedict-roasted-asparagus/