Hollandaise Sauce


1 ea Whole Egg
2 ea Egg Yolks
½  t cayenne pepper
1 T NW Elixirs Hott Sauce 1
16 oz. Clarified butter (warm)
¼  t salt
3 oz. Lemon juice
3 oz. water


In a blender:
1.)   Blend egg and yolks until frothy
2.)   Add cayenne pepper
3.)   Slowly add butter until sauce thickens
4.)   Add ¼ cup of water
5.)   Add NW Elixirs Hott Sauce 1
6.)   Add more butter until sauce thickens
7.)   Add lemon juice, remaining water and salt
8.)   Slowly add remaining butter until desired consistency

Spoon over the top of Grilled Salmon, Poached Eggs, Baked Asparagus or anything else you can think of.