Easy Hollandaise Sauce

We are up to our chins with tax return preparation so not much new is going on in my kitchen or craft room at the moment.  I'm working on a few baby gifts, but an hour project takes me nights to do because I'm so brain-tired. I have ordered some fabric to make a dress for my youngest granddaughter but it's probably wishful thinking that it will get completed before April 15. Most nights our dinners consist of freezer meals, such as spaghetti sauce, though I confess I did have Fruit Loops for dinner one night last week. I'm not ashamed and I suppose it did help me meet my daily dairy requirement.  That's my story and I'm sticking to it!

Our Valentine's dinner was wonderful.  We had grilled filet mignon, topped with chunks of steamed lobster and hollandaise sauce. There were no leftovers. Most hollandaise sauce recipes are pretty intimidating.  This one, by the Barefoot Contessa, is so very easy and very flavorful.  Hollandaise sauce is also wonderful on vegetables, such as asparagus and broccoli.

Easy Hollandaise Sauce

2 extra-large egg yolks, at room temperature
1½ tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Place the egg yolks, lemon juice, salt, black pepper, and 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. 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.