This is so easy and divine to sprinkle over asparagus or use for Eggs Benedict or many other things!

Prep time   5 mins

3 large egg yolks
a dash of nutmeg
a dash of cayenne
1 tsp freshly squeezed lemon juice
2 sticks of salted butter

Put all the ingredients except the butter, in a blender.
In a microwave safe dish or a small saucepan, melt the butter till bubbling.
Immediately start the blender and begin to add the warm butter in a very thin stream through the feed chute.
The slower you add it, the better it will emulsify.

A couple of important notes;  

Don’t add salt, the butter has plenty in it.
If you want a thinner consistency, you can play with it by adding a few drops of water until the desired consistency.