Blender Hollandaise

By kathryns

slightly thinner than the classic version. It's also resilient enough to be made a day ahead and reheated.

Ingredients

• 4 extra large egg yolks
• 2 tablespoons boiling water
• 8 ounces melted unsalted butter, moderately warm
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt, to taste
• Pinch of cayenne pepper

Details

Servings 1
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Place the yolks in a blender. Blend on low speed, then slowly add the boiling water. After it's incorporated, gradually pour in the melted butter in a thin stream. When the butter has been fully incorporated, add the lemon, salt and cayenne. Taste and adjust seasonings, as desired.

Serve immediately, or cover and refrigerate until ready to use.

To reheat: Carefully rewarm in a microwave, stirring every 5-10 seconds until heated through