To make perfect Hollandaise Sauce, you need a food processor. Fresh lemon and fresh eggs at room temperature ensure perfection and just before preparation, melt your butter in the microwave.
Recipe:
4 egg yolks (freeze the whites for meringue
juice of half a lemon, freshly squeezed
1/2 cup of Cabot© salted butter (Nuke just before whipping)
Put the egg yolks in the food processor with the metal blade. Add lemon. Turn on food processor and slowly drip the butter through the feed tube. Remove cover and taste. Add more fresh lemon juice if necessary. Leave at room temperature until serving time.
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