How to make Hollandaise Sauce
|Butter||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Cayenne pepper||1 Pinch|
1. In a small sauce pan heat butter to a bubble, but don’t brown it.
2. In a blender, add in the egg yolks, lemon juice, salt and cayenne pepper. While blending at high speed, gradually add in the hot butter. Blend for about 15 seconds or until the sauce has thickened and is smooth.
3. Drizzle the Hollandaise Sauce over asparagus and serve.