Hollandaise Sauce

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.

Coconut Syrup

This coconut syrup is amazing! I could eat it by the spoonful.
We especially love it on pancakes topped with strawberries.

1 cube of butter (No substitutes)
1 cup of sugar
1/2 cup of real buttermilk
Mix contents together and bring to a boil, stirring continuously. Let
boil for 2 minutes then remove from stove and add:
1/2 tsp. of baking soda
1/2 tsp of coconut extract
CAUTION: When baking soda and coconut flavor is added and stirred in,
the syrup expands to almost double the size.

ENJOY!