You need to try this quick and easy Hollandaise Sauce in a blender 

Ingredients:

• 3 egg yolks
• 1/2 tablespoon lemon juice
• dash of cayenne pepper
• 10 tablespoons salted butter

Method:

1. Melt the butter slowly in a pot, but do not boil – it needs to keep all the moisture in.
2. Put the yolks, lemon juice, and pepper into the blender and blend for about 20-30 seconds.
3. If possible, turn down the speed on the blender for the rest – mine couldn’t, and worked out just fine.
4. Add the butter by slowly drizzling it in while still blending.
5. I had to thin mine considerably with warm water (about 2 tablespoons) and it was still very thick.
6. Mine also came out very yellow because I used free-range eggs with dark yolks.
7. We used it within minutes, but they say it will hold for an hour.
8. After I poached our eggs, I held the sauce over the steaming water and stirred it a while to cook, but the reasoning is that the heat of the blender also cooks it a bit.
9. It was a super simple and very delicious way around such a technically challenging sauce.
10. I’ll make it again, for sure.

Prepared, tried, and tested Corlea Smit