Name: Blender Hollandaise Sauce
Total time: PLACEHOLDER
Ingredients: 3 large egg yolks; 2 tablespoons lemon juice; Salt; Pinch cayenne pepper , plus extra for seasoning; 16 tablespoons unsalted butter , melted and still hot (180 degrees)

Why This Recipe Works

Creamy, lemony hollandaise is most famously known as the indispensable finishing touch to classic eggs Benedict, but this silky sauce is a versatile and impressive way to elevate far more than just brunch. First, however, you have to make it successfully: Hollandaise is a notoriously finicky sauce that is prone to breaking because it requires butter to be emulsified into egg yolks. Although a stable sauce can be achieved with a double boiler, slow cooking, and constant monitoring, we found the best way to make this recipe bulletproof was to use the blender. Slowly adding hot melted butter (at least 180 degrees, to cook the eggs properly) into a mixture of egg yolks, lemon juice, and cayenne while the blender was running created a thick and creamy emulsion that was successful every time.

Before You Begin

This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

Process egg yolks, lemon juice, ¼ teaspoon salt, and cayenne in blender until frothy, about 10 seconds, scraping bottom and sides of blender jar as needed. With blender running, slowly add hot butter and process until hollandaise is emulsified, about 2 minutes. Adjust consistency with hot water as needed until sauce slowly drips from spoon. Season with salt and extra cayenne to taste. Serve immediately.