3-Citrus Hollandaise Sauce

This recipe was a big FAIL, the lesson I learned is that one should never make hollandaise sauce in the microwave!! The concept of multiple citrus tastes was fine, but the execution was horrible. I couldn't even bring myself to eat the asparagus!!

3-Citrus Hollandaise Sauce

2 T butter
1 1/2 t. fresh lime juice
1/2 t. fresh lemon juice
pinch salt
1 large egg yolk
dash hot red pepper sauce
1 1/2 t. fresh orange juice

1. Place butter, lime juice, lemon juice, and salt in medium microwave-safe bowl. Microwave on HIGH power until butter melts, about 1 minute. Whisk to cool slightly.
2. Add egg yolk and whisk until well blended. Cover with plastic wrap and microwave on MEDIUM (50%) 15 minutes. Whisk until blended. Repeat twice until sauce is thickened. Whisk in red pepper sauce and orange juice. Serve warm with salmon.

Asparagus with Hollandaise Sauce

I have never made hollandaise sauce, and I liked this recipe. It was simple, but as you can see by the next photo it cannot be reheated!! I prepared the asparagus the way that Julia Child says the French do it. They peel the ends of the asparagus all the way up to where the tip starts. Be careful not too peel too deeply. She recommended using a paring knife and starting at the end. They boiled up nice and green, and I have found another vegetable that I can tolerate (at least with the sauce)!!

Hollandaise Sauce

1 stick of butter
3 egg yolks
1 T lemon juice
pinch cayenne pepper
dash salt

1. In a saucepan, heat butter until very hot but not browned.
2. While butter is heating, place egg yolks, lemon juice, cayenne pepper and salt into a blender.
3. Blend the contents of the blender until just blended.
4. Pour hot butter slowly into blender container while blender is running. Makes 3/4 cup.