Hollandaise Sauce, Blender Method
This nearly foolproof technique yields a slightly thicker hollandaise.
- Yield: Makes 1 cup
Source: Martha Stewart Living, May 2001
- 3 large egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon coarse salt
- Pinch of cayenne pepper
- 12 tablespoons unsalted butter, melted
Place the egg yolks, lemon juice, salt, and cayenne pepper in the jar of a blender. With the blender's motor running, add the melted butter very slowly. Transfer sauce to a bowl. If sauce is too thick, thin by whisking in hot water a tablespoon at a time.