A saucy little recipe

While I can eat asparagus any way it is presented - from raw to cooked, most people I know want it smothered in Hollandaise Sauce.

When I wasn't trying to whip my pudgy body into shape, I would put this delicious cream sauce on all kinds of things. It's pretty fattening. Like all things, if you save it for special occasions, you can enjoy a bit of it on whatever you like. Everything in moderation!
The following recipe is an ovo-lacto vegetarian one. There are vegan versions, but this one is delicious if you do dairy and eggs.
If you've made Hollandaise before and stirred and whisked and stirred and whisked only to have the sauce separate and make a mess, you have to try this fail-proof recipe in the blender. 
You really can't mess this one up and it just takes a few minutes to make.

Blender Hollandaise Sauce

·       3 egg yolks

·       1 tablespoon lemon juice

·       1/2 teaspoon salt

·       1/8 teaspoon cayenne (optional)

·       10 tablespoons unsalted butter

• ·       Melt the butter on very low heat in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
• ·        Put the egg yolks, the lemon juice, the salt and the cayenne (if you're using it) in your blender. Blend the  mixture at  medium speed until it lightens in color, about 30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making the sauce lighter.
• ·       Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter, and keep buzzing until the sauce is thick and creamy.

     Vegetarian.