An Easy Hollandaise

1. 1

   Put the egg yolks into a 1-quart (1-liter) pitcher large enough to contain the head of your hand blender.

2. 2

   In a small saucepan, melt the butter over low heat and bring to exactly 245F (119C), then remove from the heat.

3. 3

   As you start blending with the hand blender, carefully but steadily pour the hot butter into the egg yolks, and keep mixing.

4. 4

   You should obtain a smooth emulsion.

5. 5

   Season with the cayenne and salt, then mix in the lemon juice.

6. 6

   Keep at room temperature until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.