The second picture is from when I took the babies out for a little fun on a beautiful, sunny spring day. They piled up together and took a little nap before they got around to exploring. You can just see their feathers starting to come in on their little wings and replace the baby down. Too cute.
I started to call this recipe Hollandaise for Dummies after the popular book series, but it did not sit easily. So maybe it should be No Fail Hollandaise? You decide, but I do promise that absolutely anyone can make this sauce successfully. Hollandaise is traditionally used for eggs Benedict and can elevate a simple asparagus dish to a 5 star dish. Try it and see how you best like it. (As a disclaimer lest anyone think I am promoting buttery, rich sauces like another Southern Chef...this is a sauce to use occasionally.
|adding all to butter|
Now comes the hard part. Ha! Set the microwave for 45 seconds or so. Place the bowl back in the microwave and push start. After 12 seconds...don't leave during this part...take out and beat with the fork. Repeat this until you have a thick sauce. You will start to see it thickening around the edge of the bowl. Take a close gander at the photos to see the stages.
|edges starting to thicken|