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Hollandaise Sauce

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Ingredients
  

  • 3 egg yolks
  • 1/2 tbsp lemon juice ( see below )
  • 1 pinch salt
  • 1 pinch ground pepper
  • 1/2 cup butter

Instructions
 

  • Melt the butter in a saucepan.
  • Heat 1.5 - 2" water to a simmer in another pot. The bowl in the next step needs to fit snugly on top, and not touching the water.
  • Whisk egg yolks in a small bowl until frothy.
  • Whisk in everything other than the butter.
  • Place the bowl on top of the simmering water, and keep whisking until the mixture thickens a little and turns a pale yellow.
  • Remove the bowl from the heat, and slowly whisk in the melted butter until the sauce is smooth.
  • If you see any lumps at all, pour through a strainer.
  • Serve immediately.

Notes

You can do all this in a blender. Blend the ingredients other than the melted butter for about 30 seconds. Slowly add the butter, keep blending until thick and fluffy.
If the sauce curdles, you can save it by whisking another egg yolk into the mixture.
If that doesn't work, very slowly whisk the sauce into a container of 1 tbsp of hot water. 
 
Note about the lemon juice - I usually use "RealLemon" which is different than fresh lemon. The traditional recipe is 1 tbsp of fresh lemon juice - you'll have to play around with this and adjust to taste while you're whisking the lemon juice into the sauce.