Hollandaise Sauce

While I waited for my bread to bake, I decided to try my hand at Hollandaise Sauce. 

 

4 egg yolks

1 tbsp lemon juice

1/2 cp melted butter

pinch of cayenne

pinch of salt

You have to whisk the yolks and lemon juice together til it's frothy, like forEver. THEN, cook it in a double boiler (or a surrogate double boiler, like I did) as you add the butter and whisk rapidly, which is hard because if it gets too hot, it turns into baby vomit (like mine did).

Undiscouraged, I tried again! And I'm SO glad I did because it turned out AMAAAAZING.

I had it drizzled atop a lovely pile of garlic and lemon steamed asparagus (note surrogate steamer).

This recipe, seeing as it called for 4 yolks and I had to do it twice, left me with a surplus of egg whites. Anyone have suggestions for another recipe I can make with those?