Difficulty: Easy - for beginners
Serves: 3 - 4
1/2 cup butter
3 egg yolks
1 Tbsp. lemon juice
Dash of cayenne pepper
Place egg yolks in blender with the lemon juice, turn blender on high speed for 5 seconds to blend. Melt butter until almost boiling. Turn blender back on high speed and gradually pour in butter. It will thicken into a beautiful yellow hollandaise in 20-40 seconds. The sauce may be kept warm by placing the blender bowl in warm water. The sauce cannot be reheated.
Makes the perfect amount for Eggs Benedict or to serve with fish or vegetables.