Essential Quick and Easy Hollandaise

Instructions

• 1Put the egg yolks, lemon juice or vinegar, water and salt in the blender and secure the lid.
• 2MILL for 30 seconds until pale and creamy.
• 3MIX, while the motor is running, remove the inner cap lid and gradually add the butter in a thin stream until the sauce thickens. Season with pepper.
• 4Spoon over poached eggs, steamed asparagus or potato cakes.
• 5Transfer unused hollandaise to an airtight container and store in the refrigerator for up to 1 week.