Hollandaise Sauce (The Quick and Easy Floyd Way)

• 1½ lb (700 g) unsalted butter
• 6 eggs
• Juice of

Melt the butter in a pan with a pouring lip. Put the egg yolks and whites with the lemon juice and pepper into the food processor and turn on. Pour the hot melted butter evenly into the whisking eggs until the sauce has thickened. To keep warm, place over a pan of recently boiled water until ready to serve.