Simple Hollandaise Sauce
|Lemon||1⁄2 , juiced|
|White pepper||1⁄8 Teaspoon|
Melt the butter and continue cooking until the milky parts have separated off.
Use only the clear butter fat for the sauce.
Place egg yolks in work bowl and process for 20 seconds.
Through the feed tube, add the lemon juice, process for 5 seconds.
Continue to run the processor and through the feed tube slowly pour in the melted butter.
Add the salt and pepper and run the processor for a further 3 seconds.