Quick Hollandaise Sauce
Make sure all ingredients are roughly at the same temperature, and that you add your butter slowly to reduce the risk of splitting the sauce and ending up curdled.
3 Egg Yolks
2 Tbsp Lemon Juice
140 grams melted butter
Salt and Pepper
1 Tbsp Cold Water
Place the yolks in a blender with the lemon juice, blend for 20 seconds or so, until light and fluffy.
With the blender still running (on very low speed or pulse it, cause I had the blender smoking!), drizzle the melted butter in slowly, to create a rich, creamy sauce.
Once all the butter is incorporated, add a tablespoon of cold water and season with salt and pepper to taste.
Serve with Salmon, eggs or asparagus.
