Todd & Yukari's Food Journal

Real hollandaise sauce uses a lot of butter, but we think it's worth it sometimes.

The most famous use of this sauce is for eggs benedict, but it has other uses too (including with asparagus.).

Ingredients: 8 tbsp (1 stick) butter, 3 egg yolks, 1/2 tsp salt, pinch cayenne pepper, 1 tbsp lemon juice (or more to taste).

1. Melt the butter in a small saucepan over low heat.  DO NOT let it brown

2. Combine the other ingredients in the blender and turn on (the blender). Drizzle in butter. The mixture will thicken; taste and add anything necessary. Move the sauce to a container and serve or keep warm.

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