Super Simple Tennessee Cherry Chili Hollandaise

2 Egg Yolks Separate the yolks by cracking an egg over a bowl, and gently transferring the yolk between the two egg shell halves, letting the egg shite drip into the bowl underneath, until all you have left are yolks.

12 Tablespoons Butter May use more or less depending on the consistency of sauce desired. More butter equals a thinner sauce, less butter equals a thicker sauce.

1 Half Lemon

½ to 1 Teaspoon Tennessee Cherry Chili or other Hot Sauce Unless you are like us, and think things can't get too spicy, start with less and add more to taste. This is also optional - you can make it without any

Pinch Salt I say just a pinch here, because I frnakly feel like it depends on the kind of salt you are using. Also, if you use salted butter I would omit this entirely. I used Kosher salt in my last batch, and used about a quarter teaspoon. If I use my French Grey salt, I use even less. Remember, you can always add more, but you can't take it out!

Directions at biscuitsandbooze.com

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