Easy Hollandaise Salad

1. 1

   With eggbeater or electric mixer, beat egg yolks until thick and lemon-colored; add salt and cayenne pepper.

2. 2

   Add 1/4 cup melted butter (about 1 teaspoon at a time), beating constantly.

3. 3

   Combine remaining 1/4 cup melted butter with lemon juice.

4. 4

   Slowly add, about 2 teaspoons at a time, to yolk mixture, beating constantly. Serve over broccoli, hot asparagus, broiled fish, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.