Hollandaise sauce is normally made in the top of a double boiler by slowly adding the melted butter to the egg mixture. In this easy version no cooking is required if you make sure that the butter is hot and bubbling when you add it to the egg mixture.
Ingredients: 3 egg yolks
2 tablespoons lemon juice
freshly ground black pepper
Directions: Place egg yolks and lemon juice in a food processor or blender and process until light and frothy. Melt butter until it is hot and bubbling. With food processor running, slowly pour in hot, melted butter and process until thick. Season to taste with black pepper and serve immediately.