Blender Hollandaise Sauce

Everyone needs a day with a little bit of extra sunshine.

And, truly, is there anything more sunshine-y than Hollandaise Sauce?

Julia Child has said that one should learn to make this sauce in the classical way, but my take on it is that I have a blender, and so can make this incredibly wonderful sauce in next to no time, so why would I not?

I think, once tasting it, you will, too.

•3 egg yolks
•1/4 tsp seasoned salt
•1/8 tsp Cayenne pepper
•2 tbsp fresh lemon juice
•1/2 cup unsalted butter, melted

Add the egg yolks, salt, Cayenne, and lemon juice to a blender and pulse to combine.

With the blender running, add the (slightly cooled) melted butter through the hole in the top of the blender lid until the Hollandaise is beautiful and lemony and thick and OH! So tasty!

Serve as you will.

We had ours with asparagus and roasted pork and totally forgot about any shadows in our lives.

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