Hollandaise is easily made in a blender or food processor. Egg yolks, lemon juice, and seasonings are blended and the clarified butter is incorporated in a slow steady stream. This is a fail-safe method; however, the flavor of the lightly cooked yolks and the whisking in of the butter result in a fluffier and richer tasting sauce.
- 3 egg yolks, at room temperature
- 1 tablespoon fresh lemon juice
- Salt and freshly milled black pepper
- Pinch of cayenne
- 1 tablespoon cold unsalted butter
- 1/4 pound plus 4 tablespoons unsalted butter, clarified
Off the heat, whisk the egg yolks in a non-aluminum saucepan until they become thick and lemony in color. Add the lemon juice and seasonings. Add the cold butter and place the saucepan over very low heat, whisking constantly until the mixture thickens and becomes creamy. Remove from the heat.
Beat the mixture with the whisk, adding the melted butter in droplets. When the sauce begins to take on the thickness of heavy cream, start adding the butter in a steady stream.
Taste for seasoning and hold, off the heat, on a warm corner of the stove.
Nutritional information is based on 16 servings and includes 1/4 teaspoon of added salt.