Sriracha Hollindaise Sauce

• 3 large egg yolks
• 1/2 cup butter, melted. Salted or unsalted
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon heavy cream
• 1 teaspoon sriracha seasoning salt blend
• 1/4 teaspoon black pepper
• 1/2 teaspoon franks red hot sauce

1. Combine egg yolks, lemon juice, cream ,sriracha, hot sauce and pepper in the top of a double boiler over simmering water.
2. Do not allow the water to touch the bottom of the pan your egg yolks are in
3. Whisk constantly untilmixture starts to thicken.
4. If at any time it seems to thick remove pan from heat and add drops of water from simmering pan
5. Slowly off heat whisk in melted butter, keeping mixture thick
6. Remove to a heatproof dish.
7. Sauce can be kept warm up to 1 hour in a pan of hot, not simmering water, giving it a stir frequently.
8. If it gets to thick add drops of water from pan its in to thin it.
9. Serve with vegetables, grilled and roasted meats, and eggs

egg yolks, butter, lemon juice, heavy cream, sriracha seasoning salt blend, black pepper, franks red hot sauce

Taken from cookpad.com/us/recipes/495199-sriracha-hollindaise-sauce (may not work)