|Butter||1⁄4 Pound, cut into 1/2-inch pieces|
|Lemon juice||1 Teaspoon|
|White pepper||To Taste|
Melt the butter without browning it and keep it warm over very low heat.
Combine the egg yolks, lemon juice, salt and pepper in the container of an electric blender.
Cover the jar and blend at high speed for about 2 seconds.
Then remove the cover and, still blending at high speed, slowly pour in the hot butter.
For a finer sauce do not pour in the whey or milky solids on the bottom of the pan, although it will not be disastrous if you do.
Taste for seasoning.
Working quickly, remove the poached eggs from the bowl of water and drain them on a kitchen towel.