Hollandaise sauce can seem intimidating but it doesn’t need to be! This method is fail-proof and will dress up many meals!
- Add the egg yolks, lemon juice, dijon mustard, salt, and cayenne pepper into a high-powered blender and blend for 5 seconds until combined.
- In a microwave-safe bowl, melt butter covered for 1 minute, or until butter is hot. It will splatter.
- While the blender is running on high, very slowly add a stream of hot butter into the blender until the sauce emulsifies and thickens.
- Pour the hollandaise sauce into a serving dish and serve while warm.
The ratio of egg yokes to butter is 2 yokes per 1/4 cup of butter. If you want more sauce or less sauce just adjust the ratio to your liking.