Recipe: Hollandaise

HOLLANDAISE
Serves 8

1 pound unsalted butter, clarified and hot
8 each egg yolks
1 each lemon, juiced
1/2 teaspoon salt
2 dashes cayenne
3 to 4 drops bottled hot pepper sauce

Put the egg yolks, juice, seasonings into a blender. Cover and blend until egg mixture is frothy. SLOWLY pour HOT melted butter into the egg mixture while the bender is running. The sauce will thicken as the butter blends with the uncooked egg yolks. Store the sauce in a warm but not too warm place, or the sauce will get lumpy. Best results if made as close to serving as possible.