Gluten-Free Hollandaise Sauce Recipe
2 tbsp vinegar of your choice- apple cider, white wine, etc.
1 tbsp water
6 peppercorns
1 bay leaf
1/2 cup unsalted butter (I know, I know, what can you do)
2 cage-free, free-range egg yolks
freshly ground black pepper
dill seasoning
Simmer your vinegar, water, peppercorns, and bay leaf on the stove in a small pan until it reduces by half. Pour through a tea strainer into a small bowl and let cool to room temperature.

Cream your room temperature or slightly cool butter with a mixer until soft and fluffy. Put bowl near stove with small spoon ready with a ball of butter. (You need it nearby! trust me!)

Prepare a GOOD double boiler with simmering water. Make sure you don’t get any water in your heatproof metal bowl that you put over the simmering water. Gently whisk together egg yolks and your cool vinegar mixture until light and fluffy. Do NOT let scramble. Drop in your first ball of butter and whisk in, then add another ball of butter, continuing until all the butter has been mixed in. Never stop whisking or you’ll be sorry! (Trust me on this one! I was!) Take off burner and season with salt, freshly ground black pepper, and dried dill. Taste. You can whisk in a little milk if you want a thinner sauce, or add more butter if the vinegar is too strong for your taste. (Unlikely, IMO- that’s a lot of butter!)

This sauce can be kept for up to a week. You can apparently reheat this sauce over a double boiler, but be gentle.

Makes enough for 4 non-greedy Egg Benedict servings.