Hollandaise Sauce

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From the kitchen of Alicia Wingren
4 egg yolks
dash white pepper, optional
1/4 tsp. salt
1 Tbsp. lemon juice (approximately the juice a half of a lemon, or bottled works fine)
1 stick butter (1/2 c.)

Melt butter in microwave until just bubbly. Combine first 4 ingredients in blender (or a beaker/canning jar if you are using an immersion blender). Pour butter (while still warm) into mixture slowly mixing in a little at a time to create an emulsion. A wonderful sauce with steamed broccoli, eggs Benedict, or a crab omelet!
NOTE: Can be stored in a thermos for a short while to keep warm, or serve immediately! Does not refrigerate and reheat well.