Hollandaise Sauce (Classic Blender Method)

Ingredients

• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp fine salt
• Pinch of cayenne pepper
• 2 tsp cold water
• 1 stick (8 tbsp) unsalted butter
• White pepper to taste

Instructions

1. 1

   Melt butter in a small saucepan over medium heat until completely melted, hot, and just beginning to bubble slightly. Keep warm.

2. 2

   Place egg yolks, lemon juice, Dijon, cold water, salt, and cayenne in a blender.

3. 3

   Blend on medium speed for 20 seconds until the mixture is smooth and pale yellow.

4. 4

   With the blender running on medium-low, very slowly drizzle in the hot melted butter in a thin, steady stream. Start with just a few drops to begin the emulsion, then increase to a thin stream.

5. 5

   Continue blending until all the butter is incorporated and the sauce is thick, creamy, and coats the back of a spoon.

6. 6

   Taste and adjust with more lemon juice, salt, or cayenne as desired.

7. 7

   If the sauce is too thick, thin with a teaspoon of warm water at a time.

8. 8

   Serve immediately or keep warm by setting the blender jar in a bowl of warm (not hot) water for up to 30 minutes, blending briefly before serving.