Lazy didn't-buy-cream Hollandaise Sauce
- 6 egg yolks
- 1/2 lb. butter, melted and cooled
- 3 tbsp lemon juice (if using lemon juice from the squirty bottle add less)
- 2 tbsp ice water
Blend yolks and water. Add melted butter. Blend again. Cook in saucepan at moderate heat for 2-3 mins. Stir. Pour back in blender, add lemon, blend again. (or don’t bother with the blender)
2 egg yolks yields enough sauce for 3 poached eggs.