Jennifer Causey
Active Time
N/A
Total Time
15 MIN
Yield
Serves : Makes 1 1/2 cups

Laced with assertive horseradish, this sauce makes a lively accompaniment to both poached eggs and crisp, buttery potatoes.

How to Make It

Step

Melt butter in a small saucepan over medium. Place egg yolks and lemon juice in a blender; process until smooth. With blender running, gradually drizzle in hot melted butter until sauce is thickened, about 1 minute. Scrape butter mixture into a bowl; stir in horseradish. Season with salt and pepper, and serve immediately.

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