Hollandaise Sauce

• 700 g (½ lb) unsalted butter
• 6 eggs
• juice of

Melt the butter in a pan with a pouring lip. Break the eggs into a food processor, add the lemon juice and pepper and switch on. Pour the hot melted butter in an even stream into the whisking eggs until the sauce has thickened. To keep warm, place over a pan of recently boiled water until ready to serve.