Hollandaise sauce

Directions

1. Firstly place the butter in a small pan and place it on top of a stove on a medium fire. Let it melt and turn into clarified butter. This will take approximately 3-5 minutes.
   
   The butter should look like oil and all the milk should surface on the top or bottom.
   
   You can also do it in a microwave, but it doesn't clarify the butter really well, which ultimately affects the texture of the hollandaise.
   
   Place the butter in a microwave-safe bowl and heat it for 1 minute and 10 seconds ( Do it in 30-second intervals if not the butter will burst inside the microwave. Leave it for 2 minutes to slightly cool down

2. Place the egg yolks, salt, pepper, lemon juice in the base of a blender and blitz at a low speed ( speed 1 in a Vitamix) for 30 seconds

3. Slowly incorporate the clarified butter in a thin stream while the blender is running. Do not add the milk part of the butter. Use all of the clarified butter.

4. Once done, taste the sauce, if it needs more salt and pepper, lemon juice add at this stage

5. Use it on eggs, asparagus or seafood and enjoy