Hollandaise Sauce

• 4 large egg yolks
• 2 tbsp fresh lemon juice
• Kosher salt and freshly ground pepper

In a blender, combine the egg yolks, lemon juice, ⅛ tsp salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning with salt and pepper. If the sauce is too thick, add a little water to thin it.