Instructions: In a blender combine yolks, salt, pepper and 1 tablespoon lemon juice.

In a small saucepan melt the butter until foaming hot.

Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot butter in a thin stream into whirring egg mixture. Stop blender when sauce is thick and creamy which should occur before all of the butter is added. Do not add the milky residue from the butter.

Taste the sauce and adjust the seasoning with lemon juice, salt and pepper.

This recipe yields 3/4 cup sauce.

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