Blender Hollandaise Sauce

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• 2 egg yolks
• 1 tablespoon fresh lemon juice
• 1/2 cup melted butter
• dash salt

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1. Add egg yolks to the blender and blend until slightly thickened.
2. Add lemon juice and blend.
3. Slowly add warm melted butter and salt and blend until thickened.

Serve over poached eggs, tender crisp blanched asparagus, grilled salmon...anything you like, my friends!

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