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Prep Notes (one per line)
Eggs - yolks only, bring to room temperature Lemon - juice to yield 1 1/2 tbl — knife confidence is fun, keeping all ten fingers is even better.
Instructions
Place the egg yolks, lemon juice, 3/4 tsp salt, 1/4 tsp pepper and pinch of cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender, while resisting the deeply human urge to fuss with it nonstop. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
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