Hollandaise Sauce

I want to share with you my technique for making Hollandaise sauce.  The classic method is to whisk together egg yolks and clarified butter, but you need to whisk very vigorously.  I want to show you how to cheat by letting your blender do the work for you.

• Clarified butter made from two sticks (1/2 lb) of unsalted butter
• 3 Egg yolks
• Splash of lemon juice
• Salt

Put the egg yolks into the blender and pulse a couple of times to break them up.  Continue pulsing the blender while slowly drizzling in the clarified butter.

When that’s done you’ll have something about the consistency of mayonnaise. A warm water a little att a time and pulse the blender to thin it to the consistence you want.

Add salt and lemon juice to taste.