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.
Ingredients
makes 1 cup2 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
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.
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