Possibly the greatest French-American merger. A classic sauce of such voluptuous flavor made simple by means of the blender. I prep the ingredients ahead of time and run the blender while the eggs are cooking so the sauce is served fresh.
Ingredients
- ½ cup unsalted butter
- 3 large egg yolks at room temperature
- ¼ teaspoon salt
- 1 pinch cayenne pepper
- 1–2 tablespoons fresh lemon juice, to taste
Instructions
Melt the butter in a small saucepan. Place the egg yolks, lemon juice, salt and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. For best results, serve immediately.
Hollandaise can be left at room temp for up to 1 hour. If sauce thickens while it sits, blend in ½ tablespoon hot water until it reaches the desired consistency.
Makes 3/4 cup
