Melt butter over low heat until a foam forms.

In a blender or food processor container, combine lemon juice, egg yolks, and salt (we use sea salt but any salt will do).

Process at high speed for 30 seconds. Mixture will be thick and foamy. Slowly add a thin stream of butter through the lid, while processing at high speed. Continue to process until sauce is thick and smooth.

Tip: If sauce doesn't thicken, remove to another container and reprocess by slowly adding the whole mixture back through lid in a thin stream while processing at high speed.

Serve warm or keep sauce in a container sitting in a pan of very warm water (not hot) for up to 90 minutes before serving.

Hollandaise sauce goes well with fish, eggs, and vegetables, especially asparagus!

Variation: Add 3 cloves of garlic and 1 tablespoon of each of fresh parsley and basil, and 1/2 teaspoon of oregano for a Mediterranean flair!

Servings: 7 (28.08g per serving)