Rachel Green’s Microwave Hollandaise

method:

• Mix the free-range egg yolks with the lemon juice in a microwavable bowl, stirring well. Then, using a whisk, slowly drizzle in the hot melted butter whisking constantly to prevent curdling.
• Place the bowl in the microwave and heat the mixture for 15 seconds on high, then whisk well. Repeat twice more.
• By this point the mixture will have thickened; keep on whisking and add the mayonnaise and cream.
• Adjust the seasoning and serve with freshly cooked asparagus spears. To ring the changes, try adding finely chopped chives or finely chopped roasted red pepper and basil leaves to the hollandaise before serving.