Easy & Quick Hollandaise Sauce
·Separate the eggs
Separate the yolks from the whites. Save the whites for something like macarons.
Set up a water bath
Set a small pot on the stove and place a deep stainless steel bowl on top. Pour water into the pot so it doesn't touch the bottom of the bowl. Heat the water — it needs to be hot, but must not boil.
Whisk it together
Put the egg yolks in the bowl and whisk thoroughly. Add the room-temperature butter (12 tablespoons) gradually, a little at a time. Keep whisking until the mixture thickens.
Season it
Season with salt, pepper and lemon juice, whisking continuously.
Serve right away
Use the sauce immediately — it can't be reheated and doesn't taste as good once it cools. If you need to keep it warm for a little while before serving, it will stay warm for about half an hour if you set the bowl in a pot of hot water and stir it occasionally.
Blender method
Put the egg yolks in the blender. Melt the butter in a pot until really hot. Turn on the blender and blend the yolks, then pour in the hot butter while the blender is running. Season with salt, pepper and lemon juice. Blend until thickened — this happens almost instantly. Serve immediately.