Speaker: Hollandaise sauce is the classic topping for poached eggs, asparagus, or filet mignon. This recipe is very easy, made in a blender, instead of a double boiler.
First, separate three eggs. Next, heat half a cup of butter, just to a bubble. Be sure not to brown. In a KitchenAid blender, add the three egg yolks, two tablespoons or so of lemon juice, a quarter teaspoon of salt, a pinch of cayenne, start to blend. Then add the hot butter gradually. Blend for about 15 seconds or until the sauce is thick and smooth. Hollandaise sauce, hit me one more time.
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