medtran49
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INGREDIENTS
3 large egg yolks
1-1/2 tsp water
1 to 1-1/2 tsp lemon juice from 1 lemon, I use the lesser amount, but some like a more lemony flavor
Kosher salt as needed
Ground white pepper as needed
1-1/2 sticks unsalted butter (6 ounces)
Good pinch of cayenne pepper or hot sauce, optional
DIRECTIONS
Place egg yolks, water, lemon juice, a good pinch of salt, and a small pinch of white pepper in a tall container just wide enough to fit the head of an immersion blender. Melt butter over medium high heat, swirling constantly, until foaming subsides. Pour butter into a 1 cup liquid measuring cup.
Place the immersion blender into the cup and turn it on, medium speed if you have a multispeed blender. Then, slowly pour the hot butter into the container in a thin stream. The mixture of the butter, egg yolk and lemon juice should emulsify. You may have to tilt and move the immersion blender head around slightly to help the emulsification process. Continue to slowly pour the butter slowly until all is added. Once the emulsion has formed, you can add the remaining butter a little faster.
The sauce should be creamy and thick, but still flow. If it is too thick, add a small amount of warm water, 1 Tbsp at a time, with short bursts of the blender to thin it out to the desired consistency. Add a pinch of cayenne pepper or hot sauce if using. Taste and add more salt and white pepper if needed.
Serve immediately. Hollandaise cannot be cooled and reheated.
Adapted from Serious Eats.
