James Beard's Blender Hollandaise Sauce for Easter Brunch

Eggs Benedict

4 egg yokes

1/2 tsp salt

1 tbs lemon juice

8 tbs (1 stick) butter

tabasco sauce or cayenne pepper

Combine egg yolks in blender.

Hit blender once quickly to blend egg yokes.

Add lemon juice, salt, and pepper (sauce) to blender.

Melt butter in small sauce pan until it’s bubbling (the butter, not the sauce pan).

Turn blender on high and pour butter in thin stream directly into center of blender blade. Turn off blender immediately that mixture is, well, blended.  If it starts to curdle, add a bit of hot water and keep blending.

Serve over Eggs Benedict.

Makes approx. 3/4 cp.

h/t: Pine View Farm