Blender Hollandaise Sauce

• ½ cup (115 g) unsalted butter
• 3 large egg yolks
• 2</

In a small saucepan over medium heat, melt the butter. Add the egg yolks, lemon juice, and mustard to a blender and pulse 2 or 3 times to combine. With the blender on low speed, slowly add the hot butter in a thin stream. Season with salt and pepper. Add more lemon juice if you’d like. Keep warm.