Blender Hollandaise Sauce
|Lemon juice||2 Tablespoon, freshly squeezed|
|Butter||1 Cup (16 tbs)|
In a blender, place egg yolks, lemon juice, and cayenne.
Process until smooth.
In a small saucepan, heat butter until melted but not brown.
With the blender running, pour butter into egg mixture in a slow, steady stream.
Process a few seconds to thicken sauce.