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3 egg yolks<\/span><\/p>\n 2 tbsp. lemon juice<\/span><\/p>\n 1\/4 tsp. salt<\/span><\/p>\n Dash of cayenne pepper<\/span><\/p>\n 1\/2 c. butter<\/span><\/p>\n Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don’t use residue in pan.<\/span><\/p>\n Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don’t let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.<\/span><\/p>\n To re-heat the hollandaise I turn the blender on and add a couple of tablespoons of very hot water. That warms it up and thins it a bit.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 3 egg yolks 2 tbsp. lemon juice 1\/4 tsp. salt Dash of cayenne pepper 1\/2 c. butter Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender … Continue reading