Blender Hollandaise Sauce
- 2 egg yolks
- 1 TB lemon juice
- ½ stick melted, unsalted butter
- Cayenne pepper
- Place half a stick of unsalted butter in a small sauce pan and heat over medium low until you start to get little brown specks in the butter. Remove from heat.
- Put the egg yolks and lemon juice in your blender and process for about 30 seconds.
- Slowly pour in the browned butter while the blender is running, incorporating it into the yolks. Leave the brown bits and the foamy milk solids in the pan.