Blender Hollandaise Recipe

Melt the butter in a small saucepan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, the pepper, and cayenne in the jar of a blender. Blend for 15 seconds.

With the blender on, slowly pour the hot butter into the blender and blend for 3- seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 Tablespoon of hot tap water and blend for a few seconds before serving.)

Terry's Notes: My preference is to use clarified butter for the Hollandaise and I always make it in the blender. Same with bearnaise.