Hollandaise Sauce

• 1½ lb (750 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 a 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.

For variations you can add blanched sorrel leaves, finely chopped fresh mint and o