HOLLANDAISE SAUCE

Ingredients:
3 Egg Yolks (jumbo eggs, room temperature)
2 Tbs. Fresh Squeezed Lemon Juice (room temperature)
1/2 C. Butter (1 stick)
1/16 tsp. Cayenne Pepper (or to taste)
Dash of Salt
Blender

Directions:
Melt butter in sauce pan. You want to bring it to a gentle boil. Turn heat down but do not let butter cool.

Place egg yolks, cayenne pepper, and lemon juice in blender and whip for a few seconds. Keep the lid on but remove the little clear lid in many blenders its very helpful when pouring the hot butter in very slowly.

When the eggs have been blended add the heated butter very slowly and keep whipping the egg mixture. If you think the remainder of the butter has cooled slightly return to heated burner and bring the remainder of butter to a quick boil. The hot butter will cook the egg yolks and the Hollandaise.

Sauce should be slightly thick when completed.

Please note: The eggs are not hard cooked, if you are auto-immune compromised you may not wish to eat this recipe. In some areas pasterized eggs are available. Egg beaters and other egg substitutes will not work for this recipe.

Note: This is an easy way to make Hollandaise sauce. This also goes well with Eggs Benedict, over asparagus, and much more.