Ingredients (6)
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unsalted butter ½ cup
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egg yolks 4
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lemon juice 1½ Tbsp.
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red pepper ⅛ tsp.
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blanched asparagus and red bell pepper wedges
Steps (3)
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1Melt butter in a saucepan over medium heat; reduce heat to low, and keep warm.
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2Process egg yolks, next 3 ingredients, and 1½ Tbsp. water in a blender or food processor 2 to 3 minutes or until pale and fluffy.
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3With blender running, add melted butter in a slow stream, processing until smooth. Serve warm with vegetables.
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