Editor's note: The recipe below is excerpted from Katie Brown's Weekends. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.

　　

Ingredients

Makes 8 to 10 servings

　　3 egg yolks

　　salt and pepper

　　1-2 tablespoons lemon juice

　　2 sticks unsalted butter

　　dill, snipped

　　

Step 1

1. In a blender, combine egg yolks, pepper, and 1 tablespoon of lemon juice.

　　

Step 2

2. In a small saucepan, melt the butter and heat until bubbling hot.

　　

Step 3

3. Cover the blender and blend the egg yolk mixture on high speed for several seconds.

　　

Step 4

4. Either remove center cap of blender lid or carefully remove the lid itself with blender still running.

　　

Step 5

5. Pour hot butter in a thin stream into whirring egg mixture.

　　

Step 6

6. Add dill and pulse to combine.

　　

Step 7

7. Taste sauce and adjust seasoning with lemon juice, salt, and pepper.

　　

BASIC 1-2-3

Step 8

If sauce gets too thick, add one tablespoon of hot water at a time to make it thinner.

　　Katie Brown's Weekends