INGREDIENTS
3 large free range egg yolks
Juice of ½ a lemon
1 tbsp cold water
250g/9oz unsalted butter, melted
Pinch of paprika
White pepper, to taste
Salt, to taste
Fresh asparagus, to serve
Recipe continues
METHOD
Place the yolks in to the base of a food processor. Add lemon juice and water. With the motor running, gradually add the hot butter through the feed tube of the processor. Finish with the paprika and season to taste. You may want to add a little more lemon juice. Serve over asparagus or use to make eggs benedict.