Blender Hollandaise - egg yolks

Method

• Place egg yolks, lemon juice and cayenne in blender. Blend for 15 seconds. In a saucepan, melt butter and heat until almost boiling. With blender on high slowly add butter, blend until thick and fluffy, about 30 seconds. Cook in a double boiler over medium-low heat until thick and warmed through. Turn heat down to low and keep warm until ready to serve.