Hollandaise Sauce
  • 4 egg yolks
  • 2 Tbs. lemon juice
  • pinch of salt and fresh ground white pepper to taste
  • 1/2 cup hot,melted butter
  1. In a blender, combine the yolks, lemon juice and salt/pepper, cover and blend for about 30 seconds. While it's still going, add the hot butter, drizzling a little at a time as it to thicken. Use immediately or keep warm in a double boiler until ready to serve.