(Use this hollandaise sauce to top asparagus, eggs, or serve with other vegetable recipes.
Ingredients:
- 1/2 cup butter
- 2 egg yolks
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- few grains cayenne pepper
Preparation:
Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water.
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