Hollandaise Sauce

Source: Barefoot Contessa

Ingredients:

  • 2 extra-large egg yolks, at room temperature
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper
  • 6 tablespoons (3/4 stick) unsalted butter

Method:

Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. 

© Jay Deitch 2013