Horseradish Hollandaise Sauce: A cocktail sauce alternative

Number of Servings: 6 (2-Oz.)

3 Medium egg yolks
8 Oz. Cold butter, cut into cubes
2 Tbsp. Prepared creamy horseradish
1 Oz. Lemon juice
Salt to taste
White pepper to taste

Crack eggs, remove yolks from whites. Set aside whites for another recipe. Put egg yolks into a medium saucepan off the stovetop and whisk together. Still off the stovetop, add about 1/4th of the butter, now put on top of the stove and turn burner on low. Whisking constantly and adding butter as it melts, until all the butter is added. Take off burner. Add lemon juice and horseradish. Put back on stovetop, heat on low and whisk till desired thickness, add salt and white pepper to taste. Serve hot.