Hollandaise Sauce

Hollandaise Sauce (Blender Method)

• 1 egg yolk
• 1 stick unsalted butter, melted and still warm
• Pinch salt and pepper
• 1/4 tsp. Dijon mustard
• 1 teaspoon lemon juice

1. Place the egg yolk and lemon juice in a blender.
2. Blend on high and while the blender is on slowly pour in the warm melted butter.
3. Continue blending and add in the Dijon mustard, salt and pepper.
4. Serve over your favorite veggies or on eggs Benedict.
5. Place leftover sauce into the covered container and store in the refrigerator for up to three days.