Hollandaise Sauce

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Followed this recipe. I made two-thirds and that was plenty for 2 people, but measurements below are for the full portion.

Ingredients
3 egg yolks
1 tablespoon lemon juice (I would use less next time, it was too lemony)
1 teaspoon Dijon mustard
1/4 teaspoon salt
pinch of cayenne pepper (don’t be too shy with this)
1/2 cup unsalted butter (take it out in advance to soften a bit if you have time)

Instructions

  1. Mix egg yolks, lemon juice, dijon, salt and cayenne pepper. Recipe suggests doing this in a blender, but when I tried the liquid was so low that it was hard for the blades to reach it. Next time, try mixing separately in a bowl and then pouring into a blender.
  2. Melt the butter in a microwave (make sure it’s covered as it will splatter) for about 1 minute, until it’s hot.
  3. With the blender running on medium high, slowly stream the hot butter into the mixture until it’s emulsified.