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

Justin Chapple
January 2019

Gallery

Jennifer Causey

Recipe Summary

total:
15 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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