Hollandaise Sauce

Ingredients

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon kosher salt
• Pinch of cayenne pepper, optional
• 1/2 cup (1 stick) unsalted butter, melted and warm
• Freshly ground white or black pepper, to taste

Instructions

1. Whisk the egg yolks, lemon juice, water, and salt in a stainless steel or heatproof glass bowl.
2. Set the bowl over a saucepan of barely simmering water. Do not let the bowl touch the water.
3. Whisk constantly for 2 to 3 minutes, until the mixture becomes pale, foamy, and slightly thickened.
4. Remove from the heat. While whisking continuously, add the warm melted butter a few drops at first, then in a very thin stream.
5. Whisk in cayenne and pepper. Taste and adjust with a little more salt or lemon juice.
6. Serve immediately, or hold warm for up to 30 minutes. Fast Blender Method
7. Place 3 egg yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt, and a pinch of cayenne in a blender.
8. Blend for 20 seconds.
9. With the blender running, slowly pour in 1/2 cup very hot melted butter. Blend until thick and silky, about 30 seconds.