Quick Hol­landaise Sauce

(serves about six, 1 1/4 cups)

2 large egg yolks or 3 medi­um egg yolks
1 cup/225g/two sticks but­ter, melt­ed and hot
2 tbsps lemon juice
sea salt to taste

boil­ing water if needed

Put the egg yolks in the blender of food proces­sor and blend at low speed just to mix. Then, keep­ing the blender going, add the boil­ing water and then the but­ter, VERY slow­ly! Just a thin stream. Add the lemon juice and salt, keep­ing the machine going all the time. Voila.  If the sauce feels too thick, just add a trick­le of boil­ing water and process again.  When mak­ing Eggs Bene­dict, assem­ble the muf­fin, bacon and egg and process the Hol­landaise once more just before serving.

Now, if you want to turn this already per­fect sauce into the more fes­tive mous­se­line, fold in gen­tly about 1/2 cup whipped dou­ble cream RIGHT before serv­ing. Don’t add it ahead of time or the sauce will get runny.