Hollandaise Sauce (Blender Method)

Martha Stewart Living


Makes 1 cup

    3 lg. egg yolk                                                 
    2 tablespoons lemon juice                                      
    1/2 teaspoon salt                                              
    Pinch cayenne pepper                                           
    12 tablespoons unsalt butter melted                            

Place the egg yolks, lemon juice, salt, and cayenne pepper in the jar of a blender. With the blender's motor running, add the melted butter very slowly. Transfer sauce to a bowl. If sauce is too thick, thin by whisking in hot water a tablespoon at a time.