Hollandaise Sauce

Ingredients

• Large Egg Yolk: 3 yolk(s)
• Hot Water: 1 tablespoon(s)
• Lemon Juice: 1 tablespoon(s)
• Unsalted Butter: 1/2 pound(s)
  • 2 sticks cut into rough tablespoon-sized chunks
• Cayenne Pepper: 1 pinch
• Salt: 1 pinch

Instructions

1. Add the egg yolks, lemon juice, and hot water to the blender cup (or a cup that will just barely hold the head of your blender).
2. Melt the butter in a small saucepan over medium-low heat and continue to heat until the butter just begins to bubble and registers 180° to 190°F on an instant-read thermometer. Transfer it to a liquid measuring cup, leaving the thin layer of whitish liquid behind (discard it).
3. Insert the head of blender into the bottom of the cup and run the blender. Slowly pour in the hot butter. You should see the sauce begin to form at the bottom of the cup. As the sauce forms, slowly pull the head of the blender up to incorporate more melted butter, until all of the butter is incorporated and the sauce has the consistency of heavy cream. Season with the cayenne and salt to taste. Transfer to a serving bowl or small saucepan, cover, and keep in a warm spot (not directly over heat!) until ready to serve.