Jiffy Hollandaise Sauce - cooking recipe

Ingredients

3 egg yolks
salt, to taste (about 1/4 tsp)
fresh ground black pepper, to taste
trace ground cumin (optional)
1 tablespoon lemon juice
1 tablespoon water
4 ounces butter, melted (1 stick)

Preparation

Put the egg yolk in a blender. Add the salt, pepper, and cumin if used. Do not turn on blender yet.
Add the lemon juice and water to the melted butter. Turn on the blender, mixing the eggs for 30 seconds, then dribble the butter mixture into the blender slowly in a very thin stream. Adjust seasonings and serve immediately. You may also keep it hot in a double boiler over hot (never boiling) water until you need to serv it.