Hollandaise Sauce is delicious over eggs Benedict, and can elevate many other dishes from delicious to decadent as well. Inspired by Julia Childs, Mastering the Art of French Cooking
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.
Start up the blender on high and uncover. Immediately start pouring the hot melted butter in a very thin stream. Pour VERY slowly.
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.
Notes
If you choose to melt the butter in the microwave, make sure that it is bubbling when you take it out or it won’t be hot enough to “cook” the sauce.It is vitally important to have patience when pouring the butter into the blender cup. Under no circumstances should the pouring process be rushed.