There are so many uses for Hollandaise sauce: Béarnaise sauce, Eggs Benedict, and grilled Asparagus. This smooth, rich, creamy sauce is used to embellish vegetables, fish, and egg dishes. Makes 1 cup.
1 lb. butter
4 egg yolks
1/4 teaspoon cayenne pepper
4 teaspoons vinegar
Melt the butter. In a separate bowl, whisk together egg yolks, cayenne and vinegar until yolks are fluffy and light. Add small amount of melted butter at a time, while beating, until all butter is added. To make it thicker, place bowl over boiling water and beat until desired thickness is reached. I use a whisk, but you can use a hand mixer is you want.