Blender Hollandaise Sauce

A great classic sauce to have in your repertoire. You can drizzle it over Eggs Benedict (with ham or smoked salmon), steak, or vegetables, or add fresh herbs like tarragon or thyme to the hollandaise for a variation on the sauce.

Makes 1/3 cup or 2 servings

2 large egg yolks
2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper (optional)
6 tablespoons butter
½ teaspoon kosher salt

Put the egg yolk, lemon juice, cayenne, and pepper in bowl. Use immersion blender to combine, or a mini food processor, or a whisk.

Put the butter in a small microwave safe bowl and melt in a microwave until just melted.

With the immersion blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heatproof bowl set over hot (but not simmering) water until ready to serve.