This hollandaise sauce recipe is easy and lends itself to many uses.
Pictured over steamed asparagus. What’s more classic than Asparagus with Hollandaise Sauce?
Serve it over broccoli or on Eggs Benedict.
The possibilities are endless !!
INGREDIENTS;
4 egg yolks
1/2 lemon, juiced
1/2 cup salted butter, melted
dash of cayenne pepper
dash of salt
DIRECTIONS;
Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
Heat in microwave for 15 to 20 seconds; whisk.
If sauce separates after microwaving, add a splash of water and whisk until combined.