Blender Hollandaise Sauce          Yield: Makes about 1 cup of sauce, good for about 4-6 servings.

INGREDIENTS
·         3 eggs  
·         1/2 tablespoon lemon juice
·         1/2 teaspoon salt
·         1/8 teaspoon cayenne (optional)
·         10 tablespoons unsalted butter (if using salted butter, skip the added salt)

METHOD

1. Melt the butter slowly in a small pot. Try not to let it boil: keep the moisture in the butter. Cool for a few minutes. 
2. Separate the eggs and, using a flat bottomed whisk, whip the egg whites into the butter. Whisk vigorously until the whites begin to thicken the mixture. Remove from heat.
3. Add egg yolks, lemon juice, salt and cayenne (if you wish) into your blender. Blend the yolk mixture at a medium to medium high speed about 20-30 seconds. The blending action will introduce a little air, making your hollandaise a bit lighter.
4. Turn the blender down to its lowest setting (or carry on with a hand whisk!!), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
5.  Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
6. Can be stored for a week, but never lasts that long.