Blender Method Hollandaise
|Lemon juice||2 Tablespoon|
|Freshly ground pepper/Cayenne||1 Pinch|
|Butter||1⁄2 Cup (8 tbs)|
Place the egg yolks, lemon juice, salt and pepper in the container of the blender.
Heat the butter in a small saucepan with a pouring spout until the butter foams up but before it browns.
Cover the blender container and blend the egg yolk mixture at high speed for 3 seconds.
Remove the lid (many blenders have smaller inner lids and in this case remove only the inner lid).
Continue blending at top speed, and pour the butter into the egg yolk mixture in a steady slow stream.
This should take 1/2 to 3/4 of a minute.
Stop the blender, taste, blend in more salt and pepper if desired.