Easy Hollandaise
Photography by Christopher Testani
Ingredients
- 2 regular or pasteurized egg yolks
- 1/2 lemon, juiced
- Pinch salt and pepper
- 6 ounces melted butter
Preparation
Puree egg yolks, lemon juice,salt and pepper until the mixture is foamy. With the machine running, gradually pour in melted butter, occasionally scraping the sides of the bowl, until the mixture is thick and creamy. Season.
SERVE WITH: poached eggs, grilled salmon or steamed asparagus
