Baked Lemon Chicken and Asparagus with Hollandaise Sauce.

I promise I will get back to writing recipes soon. There certainly is no need for yet another Mommy Blogger. Last week I made a Baked Lemon Chicken with fresh asparagus from the farmers market and a lovely hollandaise sauce from our eggs. It was wonderful. Did you know hollandaise is very very simple and that anyone can make it? Here is a recipe….
BLENDER HOLLANDAISE SAUCE 
Start to finish: 5 minutes
Makes about 3/4 cup

Ingredients:
3 egg yolks
1/4 teaspoon salt
Pinch black pepper
1 to 2 tablespoons lemon juice
8 tablespoons (1 stick) butter, cut into small pieces

Directions:
In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.

In a small saucepan over medium-high, add the butter and heat until foaming.

Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don’t pour in the milky residue at the bottom of the pan. Taste and adjust seasonings.

If not using the sauce immediately, set the blender carafe in tepid, but not warm, water.

 

Here is my pregnancy announcement…. sorry about the watermarks, I worked on this for about a week and wouldn’t want anyone to steal it. (if anyone is interested, I will gladly make you your own pregnancy announcement, custom to what you would like for $60, you would own the image so you could print, or post as long as you gave credit)