2 egg yolks
juice of half a lemon
1/2 t salt
1/2 t cayenne
4-6 T melted butter
Blend first 4 ingredients until mixture is very warm.
Very slowly drizzle in butter; this is an emulsification.
If sauce is too thick, blend with 1 t of hot water at a time.
Makes enough hollandaise for 6 poached eggs.
LTK
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