Blender Hollandaise Sauce

4 egg yolks — using pasteurized eggs
2 teaspoons water
2 teaspoons lemon juice
2 sticks unsalted butter — melted
Salt to taste
Hot sauce to taste

In a blender blend yolks, water and lemon juice until smooth. Add the hot melted butter by very slowly until sauce begins to emulsify.

Season the sauce with salt and hot sauce to taste. Keep the sauce warm over a pot of barely simmering water never allowing the water to touch the bottom of the bowl.

Please note: This recipe contains raw eggs pasteurized eggs are essential!


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