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3 egg yolks (see how to separate eggs)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter
if using salted butter; skip the salt
1 Melt the butter slowly in a small pot. Try not to let it boil - you
want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
your blender. Blend the egg yolk mixture at a medium to medium high
speed until it lightens in color, about 20-30 seconds. The friction
generated by the blender blades will heat the yolks a bit. The
blending action will also introduce a little air into them, making
your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its
lowest setting (if you only have one speed on your blender it will
still work), and drizzle in the melted butter slowly, while the
blender is going. Continue to buzz for another couple seconds after
the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery,
lemony and just lightly salty. If it is not salty or lemony enough,
you can add a little lemon juice or salt to taste. If you want a
thinner consistency, add a little warm water. Pulse briefly to
incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop.
Use within an hour or so.
Makes about 1 cup of sauce, good for about 4-6 servings.
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons unsalted butter
if using salted butter; skip the salt
1 Melt the butter slowly in a small pot. Try not to let it boil - you
want the moisture in the butter to remain there and not steam away.
2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
your blender. Blend the egg yolk mixture at a medium to medium high
speed until it lightens in color, about 20-30 seconds. The friction
generated by the blender blades will heat the yolks a bit. The
blending action will also introduce a little air into them, making
your hollandaise a bit lighter.
3 Once the yolks have lightened in color, turn the blender down to its
lowest setting (if you only have one speed on your blender it will
still work), and drizzle in the melted butter slowly, while the
blender is going. Continue to buzz for another couple seconds after
the butter is all incorporated.
4 Turn off the blender and taste the sauce. It should be buttery,
lemony and just lightly salty. If it is not salty or lemony enough,
you can add a little lemon juice or salt to taste. If you want a
thinner consistency, add a little warm water. Pulse briefly to
incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop.
Use within an hour or so.
Makes about 1 cup of sauce, good for about 4-6 servings.
