Hollandaise Sauce

Hollandaise sauce cannot be cooled or reheated, so make sure you serve this immediately.
#Sauce

Ingredients

3 egg yolks
¼ tsp salt
pinch of pepper
½ tbsp. fresh lemon juice
½ cup unsalted butter
¼ tsp Dijon mustard

Directions

Combine egg yolks, mustard, lemon juice and pepper into Ventray blender, secure lid
Blend for 5-10 seconds using speed 3
Heat butter in saucepan or microwave on high, until completely melted and hot, then add into yolk mixture slowly in a thin stream
When adding butter, blend using speed 6

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