Ingredients

Boiling water 1/3 cup regular (not low-fat or nonfat) mayonnaise 3 large egg yolks 2 tablespoons (or more) fresh lemon juice 1 tablespoon Dijon mustard 1/8 to 1/4 teaspoon cayenne pepper 3/4 cup (1 1/2 sticks) unsalted butter, diced 1 teaspoon grated lemon peel 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh mint 1 tablespoon minced fresh basil Additional unsalted butter Six 6-ounce sea bass fillets Fresh tarragon, mint and/or basil (optional)

Description

Stabilized With Mustard And Mayonnaise, This Fail-safe Hollandaise Sauce Can Be Made Ahead And Gently Rewarmed. If You Have Extra Sauce, Refrigerate The Leftovers And Make Eggs Benedict At A Later Date. '

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