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Hollandaise Sauce

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• ½ cup (1 stick) butter
  
• 3 large egg yolks
  
• ½ teaspoon salt
  
• Pinch of cayenne pepper
  
• 1 tablespoon lemon juice, or more to taste
  






Instructions



1. Melt the butter in a small saucepan over low heat. Keep warm.
   
   
2. Combine the egg yolks, salt, cayenne pepper, and lemon juice in a blender and process briefly until blended. With the motor running, very slowly pour in the warm butter. The sauce will thicken. Taste and add more lemon juice if needed.
   
   
3. Keep the sauce warm by placing it in a thermos, in the top of a double boiler over barely simmering water, or in a pitcher that is placed in a bowl of hot water (like a water bath).
   
   Makes about 1 cup