Hollandaise Sauce fail-free

By this I mean its very easy and I can almost guarantee it won't split or curdle.

For people that aren't familiar with Hollandaise sauce its a buttery sauce made with egg yolks. Almost like a warm mayonnaise if that makes any sense. A sauce like this is know as emulsion, its mixture of two liquids that would ordinarily not mix together, like oil and vinegar.

This sauce one of the main ingredients in the famous eggs benedict but also goes very well over steamed broccoli or asparagus, salmon.
Béarnaise sauce is a derivative of Hollandaise in short it has some reduced vinegar, shallot and the herb tarragon this sauce is undeniably the best sauce to go with steak and chips. In fact I would have to say it would be my last supper. Anyway back to the recipe

Preparation and cooking 10 minutes.

Ingredients:

145g butter ( I love Bandon Co-op butter) melted and cooled slightly

2 egg yolks from large size free range eggs

1/2 tablespoon of Dijon mustard

Juice of 1/2 lemon

Salt and pepper to taste

Method:

Using a food processor whizz up the egg yolks, mustard and lemon juice until the mixture becomes light and fluffy.
slowly pour (I stress slowly) the melted butter through the feed in the processor lid while it's on
When all the butter is in the sauce pour in to a bowl.
Use how you please