Blender Hollandaise

• 3 egg yolks at room temperature
• 2 tablespoons lemon juice
• 13 cup corn oil
• 13 cup unsalted butter
• Salt (optional)

1. Allow yolks to sit at room temperature for one hour, no more.
2. Whirl yolks and lemon juice in blender for 2 seconds.
3. Remove cover.
4. Heat oil to 250 degrees in small saucepan.
5. Use thermometer to check temperature; do not let oil heat above 250 degrees or it will cook the eggs instead of emulsifying with them.
6. Add butter; reduce heat and cook until butter is melted.
7. Immediately turn blender on highest speed and slowly pour oil-butter mixture into eggs; continue blending only until all the mixture has been added.
8. Season with salt, if desired.
9. Use immediately.
10. Do not keep hot on top of stove, or reheat.

egg yolks, lemon juice, corn oil, unsalted butter, salt

Taken from cooking.nytimes.com/recipes/10874 (may not work)