|Source||Adapted from Full Moon Feast|
|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
This rich and creamy sauce is amazing with broccoli in the winter, asparagus in the spring, and new potatoes in the summer! If you dont whisk slowly enough and your sauce turns out thinner than you expect, dont worry its still delicious.
Heat a bowl by pouring almost-boiling water into it and allowing it to sit for a minute. Pour out the water, dry it out with a towel, and set the bowl in a warm place, if possible.
Put the egg yolk in the bowl and slowly add a few drops of butter, whisking all the while (this will make a thicker hollandaise). Add the remaining butter in a slow stream while whisking. As soon as you have added all the butter, squeeze the lemon juice into the mixture while continuing to whish. Add a pinch of salt and pepper.
Remove from heat and serve immediately with asparagus, broccoli, potatoes, eggs, or salmon.