Hollandaise sauce(Blender)

  • 4oz butter
  • 2 whole eggs
  • 2tbs lemon juice
  • 1/4 teasp salt

Put all ingredients except butter into blender and blend at slow speed. Heat the butter until bubbling but take care not to brown. Pour hot butter into blender through hole in lid in a slow steady stream with blender running. Switch off. If not thick enough pour into a basin over simmering water and stir until desired thickness (DO NOT LEAVE). Serve at once.