Hollandaise

Ainekset

Hollandaise yield: about 2 cups

6 egg yolks

¼  cup lemon juice

1 tsp. salt

pinch cayenne

12 oz. melted butter

1. Combine egg yolks, lemon juice, salt and cayenne in blender.

2. Turn blender on and slowly add melted butter.

3. If sauce seems too thick, whisk in 1-2 Tbs. warm water.