A rich, buttery and decadent sauce perfect for eggs Benedict, steak Oscar and other dishes. Making it in a blender makes it extremely easy to whip up.
To a blender, add egg yolks, lemon juice, salt and pepper and blend together for 20 seconds.
In a small saucepan, melt the butter until it's hot. With the blender on low, remove the small circular insert in the top of the blender, and slowly drizzle the hot butter until it is fully blended and the sauce is thick. About 30 seconds.
Note: To thin the sauce, add 1/2 teaspoon of water at a time until you reach desired thickness.
Add the fresh herb and pulse a few times to incorporate. Serve immediately.
Adapted from Pioneer Woman and Alton Brown's recipes.