Hollandaise sauce

This is an important sauce at this time of year, when asparagus is in the shops, the sun is shining, and a light supper is called for. Hollandaise sauce is the perfect method to help butter and lemon juice to stick to food, just thickened with egg yolk. 

INGREDIENTS:

• 150 g unsalted butter 
• 2 large egg yolks 
• 2 teaspoons of white wine vinegar
• 2 teaspoons of lemon juice
• Salt and pepper 

METHOD:

• Put the butter in a small pan over low heat, and as soon as it has melted, take it off the heat. 
• In another pan, half fill with boiling water, and put a small trivet in the bottom. Put over a low flame so the water stays hot. 
• In a heat-proof bowl, beat the egg yolks with the vinegar, and sit them over the boiling water. 
• Straight away, start pouring in the molten butter in a slow stream, beating the eggs all the time. A small balloon whisk is ideal. 
• The sauce will be quite thick; add the lemon juice and keep beating, and season with salt and pepper. 

You can vary the lemon juice, salt and pepper to your taste.