Easy 3-Ingredient Hollandaise Sauce

This is my mother's recipe that she has been making for as long as I can remember. She always makes this to serve with steamed artichokes. Though I have eaten this sauce plenty of times, I only just recently made it for myself. I couldn't believe how easy it was to make. I don't have a double boiler pan set, so I boiled a small pot of water and put a glass bowl on top so it sat about 1-2 inches from the water. It worked perfectly.

• Ready In: 7 mins
• Yields: 3/4 cup

Ingredients

• 1⁄2 cup butter
• 2  egg yolks
• 2  tablespoons lemon juice

Directions

1. Boil water in double boiler or sauce pan. Place glass bowl over top of sauce pan if using this method.
2. Place 1/2 cup butter in double boiler or glass bowl. Allow to mostly melt.
3. Add 2 egg yolks and 2 TBS lemon juice.
4. Quickly whisk for 3-6 minutes or until sauce thickens to your liking.
5. If sauce starts to separate, whisk faster for a minute or two longer.
6. If this still doesn't make it come together again, drop an ice cube into the bowl and whisk until it is melted. I don't know why, but ice does the trick!
7. Serve with artichokes, asparagus, eggs benedict, etc.