This is a simple but super good hollandaise sauce recipe that I make a lot to drizzle on asparagus or dip artichokes in (artichoke season starts this month!).
It can be a little tricky to make correctly, but the key is to do it slowly over a really low heat so that the eggs don't scramble, and to whisk constantly.
1 cube butter
2 egg yokes
3 Tbsp lemon juice (fresh or bottled, it doesn't matter)
Add all ingredients together in a small sauce pan and whisk constantly over a low heat until it's combined and almost the consistency of pudding, but not quite as stiff as pudding.
It can be a little tricky to make correctly, but the key is to do it slowly over a really low heat so that the eggs don't scramble, and to whisk constantly.
1 cube butter
2 egg yokes
3 Tbsp lemon juice (fresh or bottled, it doesn't matter)
Add all ingredients together in a small sauce pan and whisk constantly over a low heat until it's combined and almost the consistency of pudding, but not quite as stiff as pudding.
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