Use Martha’s shortcut version of the classic French sauce to spruce up steamed artichokes. It also tastes great with eggs Benedict and asparagus.

• 2 large egg yolks
• 1 tablespoon warm water
• 1 tablespoon fresh lemon juice
• ¾ teaspoon coarse salt
• ½ cup (1 stick) unsalted butter

1. In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
2. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Serves 4.