“Perfect Every Time” Hollandaise Sauce

• 3 whole Large Egg Yolks
• 1-1/2 teaspoon Freshly Squeezed Lemon Juice
• 12 Tablespoons Melted Butter (the Real Stuff)
• 2 teaspoons HOT Water (as Needed)
• 1/4 teaspoons Salt
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons Ground White Pepper
• 1 teaspoon Chopped Chives Or Parsley

1. This is the "anyone can do it" version of Hollandaise Sauce.
2. Helpful tools: small smoothie blender, hand blender, or if it's all you have, a regular 'ol blender.
3. 1. Using a blender, blend the egg yolks and lemon juice for about 10 seconds until frothy.
4. 2. Keep the blender going and slowly add the warm melted butter. (If your blender has a lid with a removable middle piece, this is what it's for!)
5. 3. The sauce should be thick enough to coat a spoon but you should still be able to pour it over your eggs or veggies.
6. 4. If the sauce is too thick, add a teaspoon of HOT water until the sauce reaches the desired consistency.
7. 5. Add the salt and peppers. Blend for another 10 seconds.
8. 6. This should be used immediately, but can be reheated SLOWLY in the microwave (remember, you don't want the eggs to cook all the way).
9. 7. Sprinkle with chives or parsley.
10. You might want to experiment a bit with the combination of the lemon juice, cayenne pepper and salt to get the right flavor. It shouldn't be too "lemony" or too salty. The consistency should be smooth and creamy.

egg yolks, freshly squeezed lemon juice, butter, hot water, ubc, ubc, ubc, chives

Taken from tastykitchen.com/recipes/condiments/e2809cperfect-every-timee2809d-hollandaise-sauce/ (may not work)