Brown Butter Hollandaise Sauce

• 16 tablespoons/226 grams unsalted butter
• 2 1/2 tablespoons/35 grams lemon juice
• 2 tablespoons/30 grams Lime Pickles (page 40)
• 1/4 teaspoon/1.5 grams fine sea salt
• 2 whole eggs
• 1 large egg yolk

1. Melt the butter in a small saute pan set over medium-high heat.
2. Cook, stirring occasionally, until the milk solids have turned golden brown.
3. Let the butter cool for 5 minutes.
4. Combine the lemon juice, lime pickles, salt, eggs, and egg yolk in a blender and puree until smooth.
5. While the blender is running, slowly drizzle the brown butter into the mixture, creating a rich and creamy sauce.

butter, lemon juice, pickles, salt, eggs, egg yolk

Taken from www.epicurious.com/recipes/food/views/brown-butter-hollandaise-sauce-374162 (may not work)