Place egg yolks, lemon juice, salt and cayenne in a blender pitcher. Pulse for a few seconds to blend.
Cut up the butter and place it in a small saucepan. Heat it until it is completely melted and foamy.I sometimes melt the butter for this in a microwave, but if you do this, make sure that the butter is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.
Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream. (My blender has a little hole at the top through which you can pour liquids while it is running. I hope that yours does too!)I cannot emphasize enough how important it is to have patience here – under no circumstances should the pouring process be rushed.You may choose to omit the milk solids at the bottom of the pan, but I usually go ahead and add them. I don’t find that there is much difference in the consistency of my sauce, and I hate to throw anything away.
The sauce will begin to thicken before you have added all the butter.
Taste the sauce and add more lemon juice and seasonings if desired.
Hollandaise sauce should be used immediately. If it sets out too long, it will begin to solidify.
Reality: I use leftover hollandaise the next day. It isn’t pretty and I’d never serve it to company, but it still tastes fantastic, and no has complained yet.
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