Hollandaise Sauce

Served with Eggs Benedict on family birthdays

INGREDIENTS:
1/4 lb. butter
3 egg yolks
1 tablespoon lemon juice
1/4 teaspoon cayenne

YIELD: about 2/3 cup

COURSE: Sauces and Salsas

CUISINE: French

DIRECTIONS:

  1. Heat the butter till liquid, in a saucepan or the microwave. Put the 3 egg yolks and the lemon juice in a blender. Add the cayenne pepper. Cover the blender and briefly pulse it. Turn the blender on again, remove the cover and slowly pour the melted butter into the mixture. Turn off the blender. Pour the sauce out immediately, either onto the food you are making it for, or into a bowl for storage.
  2. If the sauce needs to be reheated later, set it in a pan of warm water and beat it with a whisk until it is warm and fluffy. Makes about 1 cup.