I am certain that I must block out how much butter is in this sauce every time I make it, which - probably because of the amount of butter - is not very frequently. But it is so delicious and a must when you make eggs benedict!
4 egg yolks
4 T lemon juice
1/2 t pomegranate balsamic vinegar
1 T water
1 C butter, melted
1/4 t pink Himalaya salt
In the top of the double boiler, whisk together egg yolks, lemon juice, pomegranate balsamic, and water.
Add the melted butter to egg yolk mixture a couple of tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.