Here’s the foolproof version of the sauce. It can get a little hotter or a little cooler than the classic hollandaise without breaking. An added benefit: It takes less than two minutes to make, so you can leave this to the last minute.
Recipe information
Yield
makes 1 cup
Ingredients
2
extra-large eggs
1
/2 pound (2 sticks) unsalted butter, melted and hot
2
teaspoons fresh lemon juice
1
/2 teaspoon kosher salt
Pinch of cayenne pepper
Need to make a substitution?
Preparation
Step 1
Whip the eggs in a blender on high speed until frothy. With the blender running, slowly drizzle the hot butter into the eggs. Turn off the blender.
Step 2
Add the lemon juice, salt, and cayenne pepper and stir well. Taste, and add extra salt and cayenne pepper if needed.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.