Hollandaise Sauce

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 bowl 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. Serve immediately. Sauce does not store well. Eat it all!!!