Hollandaise sauce is not difficult to make, but require attention. It will separate if you add the butter to the yolk too quickly! With just a whisper of lemon, Hollandaise sauce turns asparagus into a gourmet side dish. It is also delicious served over grilled mild white fish or salmon.

Makes about 2/3 cup

2 egg yolks
1/4 cup butter, melted
1/4 cup boiling water
1-1/2 tablespoons lemon juice
1/4 teaspoon sea salt
Dash of cayenne

In the top of the double boiler*, lightly beat the egg yolks with a wire whisk. Slowly stir in the melted butter. Gradually add the water, beating constantly.

Cook, stirring until the mixture begins to thicken.

Remove the insert from the double boiler. Gradually stir in the remaining ingredients. Serve immediately or cover and keep hot over warm water.

Cook's Notes:

*Use a double boiler or fit a bowl into a saucepan to make your own. The key is to never let the water touch the bottom of the double boiler insert (or bowl) and don’t let the water inside the pan come to a boil.