Yield: ~1 1/2 cups
Ingredients
- 2 egg yolks
- 2 teaspoons water
- 2 teaspoons lemon juice
- 1 pinch fine salt
- 8 ounces butter
- 1 pinch cayenne pepper, or hot sauce
Method:
- Combine egg yolks, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender.
- Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides (about 220˚F).
- Transfer butter to a 2 cup liquid measuring cup.
- Place head of immersion blender into the bottom of the cup and turn it on.
- With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and lemon juice.
- Continue pouring until all butter is added. Sauce should be thick and creamy.
- Season to taste with salt and a pinch of cayenne pepper or hot sauce (if desired).
- Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.
- Hollandaise cannot be cooled and reheated.
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