Hollandaise Sauce

Quick Hollandaise Sauce

3 egg yolks
1 to 2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1/4 pound butter

Put the egg yolks, lemon juice, and cayenne pepper in a blender or food processor. Blend together.

Next, heat butter in a small saucepan until bubbling; do not let it brown.

Turn on blender or processor; slowly add melted butter and blend until sauce is thick and smooth, about 15 seconds.

Fresh dill, tarragon, corriander, or other herbs may be added at this point, and blended for an additional few seconds. Makes 3/4 cup.