Food Processor Hollandaise Sauce

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Having heard horror stories about the trickiness of hollandaise sauce, its tendency to split if the cook doesn't stand over it anxiously whisking for dear life, I went most of my life without ever attempting to make it.  That is, until I discovered that hollandaise sauce can be made quickly and easily in a food processor.

The beauty of a hollandaise sauce is that it can turn the simplest of meals - grilled salmon or steamed asparagus or poached eggs - into a luxurious feast.  And although full of butter and egg yolks, you only need a couple of spoonfuls, so it's not quite the nutritionist's nightmare it may appear.

One warning: This sauce uses raw egg yolks, so please ensure that you use carefully-raised and fresh eggs.  Ours come from the chooks in our back yard.

Food Processor Hollandaise Sauce

4 egg yolks
2 Tbsp water
1 Tbsp lemon juice (I used lime juice from my Tahitian lime tree)
175g (6oz) melted butter (mine was warm but not hot)

Blend egg yolks, water and juice in a food processor.  With the motor running pour in the melted butter in a thin stream. The sauce will thicken and become pale yellow and glossy.