Ingredients:

  • 3 Large Egg Yolks (room temperature)
  • 1 tablespoon Freshly squeezed Lemon Juice
  • 1 teaspoon Warm Water
  • 1/4 teaspoon Fine Sea Salt (or to taste)
  • Pinch of Cayenne Pepper or Paprika
  • 1/2 cup (1 stick) Unsalted Butter, melted and hot

Instructions:

  1. Gently melt the unsalted butter in a small saucepan over low heat until fully liquid and hot. Do not brown it. Set aside near your blending station.
  2. Place the egg yolks, lemon juice, warm water, salt, and cayenne pepper into the blender jug or immersion blender cup.
  3. Blend the yolk mixture on medium speed for 15–30 seconds until it becomes pale yellow and slightly frothy.
  4. Turn the blender onto a medium-low setting. Very slowly, begin drizzling the hot, melted butter into the yolk mixture in a very thin, steady stream to build the emulsion.
  5. Continue blending and drizzling until all the butter is incorporated. The sauce should thicken almost immediately into a rich, glossy, smooth consistency.
  6. Turn off the blender. Taste the sauce and adjust seasoning with extra salt or lemon juice, if necessary.
  7. Serve the Hollandaise immediately. If holding, keep it lukewarm over a very low, indirect heat source.