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Chive Hollandaise Sauce

Serve over hot asparagus





List of Ingredients



• 3/4 cup butter
  
• 2 1/2 teaspoons lemon juice
  
• 3 egg yolks, well beaten
  
• Dash of salt
  
• Dash of cayenne pepper
  
• 1 1/2 teaspoons finely chopped chives
  






Instructions



1. Place one-third of the butter in top part of a double boiler.
   
2. Add the lemon juice and egg yolks and place over hot, not boiling, water. Cook slowly, beating constantly with a rotary beater or wire whisk.
   
3. Add another third of the butter when the first butter has completely melted. Cook, beating until the mixture begins to thicken.
   
4. Add the remaining butter and cook until the sauce has the consistency of mayonnaise, beating constantly.
   
5. Remove from the hot water immediately and add the salt, cayenne, and chives.