Blender Hollandaise Sauce
Serving Size: Makes 1/2 cup
2 Large Eggs, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice, plus a bit extra if needed
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch cayenne pepper
6 tablespoons unsalted butter
This recipe so easy you’ll be making spectacular brunches every weekend.
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. Taste for seasoning (salt, pepper, lemon juice) and adjust, if necessary. Use immediately.