Ingredients:

  • 2 large egg yolks, room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1 pinch cayenne pepper
  • 1/2 cup unsalted butter (115g)

Instructions:

  1. Place the egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper into the bottom of a tall, narrow jar or the beaker provided with your immersion blender.
  2. Heat the butter in a small saucepan or microwave-safe bowl until it is foaming and bubbling, reaching approximately 220°F (105°C).
  3. Place the immersion blender head at the very bottom of the jar, covering the yolks. Turn the blender on high speed.
  4. While the motor is running, slowly pour the hot butter into the jar in a thin, steady stream. As the sauce thickens and turns pale yellow, slowly lift the blender head to incorporate the remaining fat until voluminous and smooth.