Hollandaise sauce

The classic!
Hollandaise sauce
Makes 6 servings
6 egg yolks
2 tsp. lemon juice
1 tsp. salt
½ a tsp. cayenne pepper
280 g melted butter
Salt & pepper
Place the egg yolks, lemon juice, salt and cayenne pepper in the blender and mix at level 5 for 20 seconds (or until the mixture lightens in colour).
Switch to level 2, pour in the melted butter slowly through the lid and blend for a further 10 seconds.
Season with salt and pepper and use within an hour.
Tip: those who prefer a thinner consistency should dilute the sauce with a little warm water and blend briefly again.