Vegetables with Hollandaise


your choice of fresh vegetables, washed and sliced as desired
3 egg yolks
2 tablespoons fresh lemon juice
1/2 cup unsalted butter at room temperature
salt and white pepper, to your taste

Place vegetables into a glass or ceramic dish with a lid. Cover and microwave on high, using 5 minutes per pound of vegetables as your guide.

Set aside. In glass measuring cup with a small whisk, whip the egg yolks, adding lemon juice as you whisk. Cut butter into 3 equal sections.

Add 1/3 of butter to egg yolk mixture and microwave on high for 30 seconds. Whisk well. Add second piece of butter and microwave another 30 seconds and whisk well.

Repeat procedure of beating well until mixture is smooth and fluffy.

Season with salt and pepper, and serve with the vegetables.


Side Dishes Vegetable Dishes