Hollandaise Sauce

Besides brunch, I always associate Hollandaise with Easter meals.  This is an Ina Garten recipe and has been a no-fail recipe for me, and is also super easy.  It was delicious over some roasted asparagus for our Easter dinner.

asparagus

  • 12 tablespoons unsalted butter (1 1/2 sticks)
  • 4 extra-large egg yolks, at room temperature
  • 3 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 pinches of cayenne pepper
  • 2 pounds fresh asparagus
  • Good olive oil

Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)

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