No-Fuss Hollandaise Sauce

1. 1

   Melt the butter in the microwave.

2. 2

   In a medium saucepan, make a thin roux using half the butter and the flour.

3. 3

   Whisk in the milk a little at a time until thick and smooth.

4. 4

   Lowering heat to minimum, add the egg yolks and remaining butter, stirring constantly, being careful not to let the yolks curdle.

5. 5

   Gradually add the lemon juice; finish with salt and a pinch of cayenne pepper or paprika.

6. 6

   Optional: since we're already straying from the classic technique and ingredients, why not add a touch of saffron, which doesn't affect the flavor so much as the color, giving the sauce a gorgeous yellow hue.

* Per serving · 4 servings · Values may vary.

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