Hollandaise is a simple sauce made of liquid butter and egg yolk. This sauce is one of the five French haute cuisine mother sauce. Given below are three delightful recipes of this mildly tangy, smooth, richly creamy, and buttery sauce. ... Without Lemon Ingredients

• 3 large egg yolks
• 4 tbsp. boiling water
• 2 tbsp. white wine
• ½ tsp. salt
• ¼ tsp. cayenne

Process Take a skillet and melt butter in it. Set aside. Heat wine until very slightly warmed and also keep aside. Place the top of a double boiler over hot water and then place egg yolks in it and whisk until well blended, add 1 tbs boiling water and beat until mixture thickens. Repeat the same procedure with rest of the water (1 tablespoon of water each time), do not forget to beat well with each addition. When you are done with it, add wine to the sauce, mix and remove from heat. Beat the sauce with a wire whisk, gradually pour in melted butter, cayenne and salt. Serve when the sauce is thickened. If the sauce separates, add 1 or 2 tbs of cream. ... With Cream Ingredients

• 2 large egg yolks
• ¼ lb sweet butter, frozen and cut into 8 pieces
• 2 tbsp. light cream
• 2 tsp. tarragon vinegar
• 2 drops lemon juice
• Salt, cayenne pepper

Process Take a heatproof bowl or top of a double boiler, and beat eggs, cream and vinegar in it, when well blended, season with salt and cayenne to taste. Put a large bowl in hot water or keep the top of a double boiler hot water and beat the egg mixture until it is thick as cream, over low heat. Do not let the water boil, add cold water if the water becomes too hot. Add in butter, one piece at a time, add the next piece only when the first piece dissolves, in the end add lemon juice. Shift the bowl to lukewarm water and cover with a foil, to thicken. This is one of the easy Hollandaise sauce recipes. ... For Asparagus Ingredients

• 2 egg yolks
• 500 g asparagus spears
• 100 g butter (unsalted)
• 1 tbsp. water
• 2 tsp. lemon juice
• Salt and pepper to taste

Process Firstly wash the asparagus spears and then hold their ends in and break them to remove the woody ends. You can keep the ends as they can be used in stocks or soups. Now boil one inch water in a saucepan, simmer and then put a bowl in it, add egg yolk, 1tbs lemon juice and water in the bowl, whisk. When the sauce begins to thicken, add the remaining lemon juice and season with pepper and salt. Put the asparagus spears on serving plate and drizzle the sauce on the top.