3/4 cup (1-1/2 sticks) unsalted butter or margarine
3 large egg yolks
1 tsp. fresh lemon juice
1/2 tsp. salt
pinch each cayenne pepper, ground black pepper
Melt butter in a saucepan over low heat
and let cool slightly. Add egg yolks to jar of a blender.
Start it mixing and, while motor is running,
slowly pour in melted butter.
When all butter has been added,
season with lemon juice, salt,
cayenne and black peppers.
Blend to combine. Sauce should be thick,
but able to drizzle from a spoon (should form a pool,
not a mound). If too thick, thin it with a little water.
Sauce is best if used immediately,
but can sit about 30 minutes over hot water in a
bain-marie or in a Thermos®. Makes about 1/2 cup.
This easy-to-make version of hollandaise sauce
eliminates the laborious task of whisking egg yolks
; blender does the work!