Hollandaise Sauce

Ingredients:

1 egg yolk
1 teaspoon of Dijon mustard
2 tablespoons lemon juice
50ml warm skim milk

Method:

Combine the egg yolk, mustard and lemon juice in a saucepan over low heat.
Let the sauce thicken for a few minutes but not boil
Slowly add the warm milk
Keep stiring until sauce thickens

Serve with fish, asparagus, french beans, spinach or on eggs and bacon.

I usually make a double batch for a few days because I like it so much, when reheating do it slowly or on low heat in the microwave for 10seconds. I did have a exploding episode when I microwaved too long... messy!

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