Cheaty Hollandaise

This sauce is ideal as a dip for steamed, purple sprouting broccoli, but is also delicious served with the first, sweet spears of asparagus.

Melt 150g butter and whisk it, a little at a time, into an egg yolk; you should get a loose, mayonnaise-type consistency.

Whisk in a good squeeze of lemon juice and season with salt and pepper.

This is not a very stable hollandaise but it will hold long enough for you to munch a pile of broccoli - and even if it starts to split it's still quite palatable.  Serve warm.