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Clinton Kelly's Asparagus With Hollandaise Sauce

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The perfect side for any meal!
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
Contributed by :
Hollandaise sauce can be intimidating to make but Clinton Kelly shares his secret recipe which is not only delicious but also simple.

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ingredients
  • 4 Egg Yolks 
  • 1 stick of butter melted
  • Juice of 1/2 a Lemon
  • 1/4 teaspoon Salt 
  • Dash of White Pepper
  • Dash of Cayenne Pepper (optional)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 pound asparagus trimmed
    Blanch the asparagus for 7-9 minutes until cooked.  Strain and reserve.
  • 2
    4 Egg Yolks
    1 stick of butter melted
    Juice of 1/2 a Lemon
    1/4 teaspoon Salt 
    Dash of White Pepper
    Dash of Cayenne Pepper (optional)
    In the blender add the lemon, the egg yolks, salt, pepper and cayenne, if you are using.  Remove the center section of the blender lid and with the blender on its lowest setting, blend for 20 seconds.  Add the butter in a slow and steady stream with the blender still going.
  • 3
    Once blended pour over the asparagus and serve.
 
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