Blender Hollandaise Sauce
- 3 egg yolks
- 1/4 tsp salt
- pinch black pepper
- 1 to 2 Tbsp lemon juice
- 1 stick butter, cut into small pieces
In a blender, combine the egg yolks, salt, pepper and 1 tablespoon of the lemon juice. Set aside.
In a small saucepan, over medium-high heat, add the butter and heat until foaming.
Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time two-thirds of the butter has been added, the sauce will be a thick cream. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Tast and adjust seasonings.