Hollandaise Sauce - à la Julie Child

Eggs Benedict!

This is an easy Hollandaise Sauce blender recipe from Julia Child. I modified it a bit for the ingredients available here in Costa Rica.

Ingredients:
3 egg yolks

1½ tablespoons Limón Criollo juice (or less, to taste.) This is the small creole lime found everywhere in Costa Rica. It resembles the Key Limes of Florida.

1 stick of very hot, melted butter

Salt and Cayenne pepper to taste

Directions:
Blend the egg yolks with the limón criollo juice. Drizzle in the hot butter with blender running. The hot butter cooks the yolks and produces a very fine, thick sauce. If you have one, I recommend you use an immersion blender in a mason jar, so that the sauce doesn't cool too fast in the large blender jar. Add salt and cayenne pepper to taste.

Very simple, quick, and absolutely Delicious!!

Thank you Julia!!!