Hollandaise Sauce in a Blender

I love eggs benedict. Let me say that again, I LOVE EGGS BENEDICT! It's so creamy and decadent, it feels like a real treat. It's usually a pain to make at home because of the hollandaise sauce. I've made it in a previous post and the sauce took me at least 10 minutes and wasn't very stable. Then I stumbled on Julia Child's recipe on how to make hollandaise sauce in a blender. It's quick, easy, and much more reliable then my last sauce. I'm both happy I get to eat eggs benedict more and sad that my pants will never fit the same way again. This recipe makes about 3/4 cup of sauce which is enough for 6-7 eggs.

Ingredients:
3 egg yolks
1/2 tsp. salt
1/2 tsp. black pepper
1 to 2 tbs. lemon juice
1/4 tsp. cayenne
1 stick butter, cut into small pieces

Directions:
1. In a blender, combine the egg yolks, salt, pepper, cayenne, and 1 tbsp. lemon juice. Set aside.

2. In a small saucepan over medium high heat, add the butter and heat until foaming.

3. Blend the egg yolk mixture at top speed for 2 seconds then, with the blender running, remove the cover and pour in the hot butter in a thin stream of droplets. By the time 2/3 of the butter has been added, the sauce will be a thick cream.

4. Continue pouring, but don't pour in the milky residue at the bottom of the pan. Taste and adjust seasonings.

5. If not using the sauce immediately, set the blender carafe in tepid, but not warm, water.