Hollandaise Sauce

• 12 tbsp (1 1/2 sticks) butter, chopped
• 4 None egg yolks
• 2 tsp lemon juice
• 1 tbsp finely chopped chives
• None None Roasted pumpkin wedges, roasted cherry tomatoes, pan-fried firm white fish fillets and lemon wedges, to serve

1. Place butter in a small saucepan on low heat. Heat for 3 mins. Using a large metal spoon, skim foam from top. Let stand for 5 mins.
2. Place egg yolks, 2 tbsp water and lemon juice in a small heatproof bowl over a saucepan of simmering water (don't let bowl touch water). Whisk for 1-2 mins or until yolks are fluffy.
3. Whisk in the melted butter, a little at a time, letting it combine completely before adding more. If bowl becomes hot, remove from saucepan; whisk mixture until it cools slightly. Remove from heat; stir in chives. Season with salt and ground white pepper.
4. To serve, arrange pumpkin, tomatoes and fish on plates; drizzle with sauce. Serve at once with lemon wedges.

butter, egg yolks, lemon juice, chives, pumpkin wedges

Taken from recipes-plus.com/api/v2.0/recipes/22217 (may not work)