1 & 1/2 sticks butter
4 egg yolks
2-3 teaspoons lemon juice
S & P
Ideally you want your sauce hot, but this can be tricky. It can easily turn to scrambled eggs if you heat the sauce too much. You can microwave it, but keep it on low & only 30 seconds at a time. It is better to heat in a double boiler, but keep on eye on it & keep stirring it.
This recipe makes enough for approximately 6 egg benedicts.
Melt butter in microwave on medium for 30 seconds at a time, you don't want it really hot or when you mix it with the eggs, you will have scrambled eggs. Put egg yolks in blender. Slowly pour melted butter into blender on medium speed. Let it continue blending until egg yolks are pale yellow. Add in
S & P & lemon juice. Adjust according to your liking; I like my hollandaise quite lemon-y, but if you don't, just cut back on the lemon. If it is too thick, you can add a little water, but just do like a tablespoon.