Separate the egg yolks (discard the whites), juice the lemon and get your blender ready.
Melt the butter
Melt the butter in small saucepan until hot and foamy (do not brown). You can melt the butter in the microwave, if you prefer.
Discard the foam from the butter.
Blend
Add the egg yolks and 1 tablespoon of the lemon juice to blender and blend for 30 seconds (don’t forgot to put the lid on!). The heat from blending will help make your sauce thick.
Open the top and with the blender running, slowly stream the hot butter in a steady, thin stream.
Add the pepper then taste the sauce, adding the other tablespoon of lemon juice if you like it super lemony.
Keep warm
Use immediately or keep warm by adding the sauce to a bowl and setting it in another bowl filled with warm, simmering water.
Notes
Let the butter cool slightly. You do NOT want to use steaming hot butter, that’s what can cause your sauce to “break”Add a little cayenne pepper to the hollandaise for a kick.Use dill OR parsley on top to make it pretty!Make sure you serve the hollandaise as soon as you can after it’s made. It will congeal in a not so pretty way if you leave it! (keep it warm by setting it in a stainless steel bowl, and setting the bowl in ANOTHER bowl, with simmering water in it (but with the bowl not touching the water).If you have a double boiler to keep the sauce warm, that works too!