Lemony hollandaise sauce

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  • 1 cup unsalted butter, at room temperature
  • 3 large egg yolks
  • 2 tbsp fresh lemon juice, about 1/2 large lemon
  • 1 tbsp hot water
  • 1/2 tsp salt
INSTRUCTIONS
Melt butter in a small pan over high. While waiting for butter to melt, place yolks, lemon juice, hot water and salt in a blender. Whirl for 1 min.

Skim off and discard foam from melted butter. While blender is whirling, slowly pour butter through hole in lid . Whirl until thickened, about 3 min. 

Serve immediately, or pour into an ovenproof bowl and keep warm in a 200F oven for up to 15 min. Whisk just before serving.

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