Hollandaise
A simple immersion blender hollandaise, courtesy of Serious Eats.
INGREDIENTS
- 2 large egg yolks
- 1 tsp (5 ml) water
- 1 tsp (5 ml) lemon juice
- 115g unsalted butter
- Salt, to taste
- Pinch cayenne pepper (optional)
STEPS
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In a cup just wide enough to fit the head of an immersion blender, combine egg yolks, water, lemon juice, and a pinch of salt. In a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup.
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Place head of immersion blender into the bottom of the cup and turn it on. With the blender constantly running, slowly pour hot butter into measuring cup in a thin stream. If it is too thick, whisk in a small amount of warm water, 1 tablespoon (15ml) at a time, to thin it out to the desired consistency. Season to taste with salt and a pinch of cayenne pepper desired.
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Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving.
