Blender Hollandais Sauce

This is one of the five Mother Sauces of Classic Cooking. This is easy, delicious and should not be avoided. It is great on almost everything, i.e. fish, meat, veggies, eggs. It is also the base of Bernaise Sauce, a more complex-flavored Hollandaise.

Servings: Approximately 1 1/2 cups

Ingredients:

• 1 cup (2 sticks) unsalted butter

• 2-3 T.  fresh lemon juice

• 2 egg yolks

• Salt and pepper to taste

Chef's Tip:

Instructions:

1. In a small saucepan over low heat, melt the butter until bubbling and hot.

2. Add lemon juice and yolks to the pitcher of a blender, or bowl of a food processor, and on high speed, blend for 5-6 seconds.

3. Open the feed hole in the lid of the blender or food processor and while running, pour the melted, hot butter in a slow, thin stream through the feed tube into the egg mixture.  Continue slowly pouring until all the butter has been added.  Egg mixture should thicken and smooth out quickly.  Add salt and pepper to taste.