Hollandaise Sauce

Hollandaise Sauce

Makes 2-3 portions

12 Tbsp butter
4 large egg yolks, room temperature
3 Tbsp freshly squeezed lemon juice
1/8 tsp salt
1/8 tsp white pepper
1/4 tsp cayenne pepper

Melt butter in microwave.  Skim off white foam from top of butter.

Place the egg yolks, lemon juice, salt, pepper and cayenne in the blender.  Blend for 15 seconds.

With the blender running, remove center of cover and slowly pour in hot butter, leaving the settled milk solids in the bottom of the cup, blend for 30 seconds or until the sauce is thick.  Serve immediately.