FOOLPROOF
HOLLANDAISE SAUCE
NOTE: Cooled hollandaise can be very carefully reheated
over the lowest-possible heat while whisking constantly.
Hollandaise can’t be refrigerated and then reheated.
MAKES ABOUT 1 CUP
3 large egg yolks
1 tablespoon lemon juice (from 1 lemon)
1 tablespoon hot water
½ pound (2 sticks) unsalted butter, cut into rough
tablespoon-sized chunks
Pinch of cayenne pepper
Kosher salt
TO MAKE HOLLANDAISE WITH AN IMMERSION
BLENDER
Add the egg yolks, lemon juice, and hot water to the
blender cup (or a cup that will just barely hold the head
of your blender).
- Melt the butter in a small saucepan over medium-low
heat and continue to heat until the butter just begins to
bubble and registers 180° to 190°F on an instant-read
thermometer. Transfer it to a liquid measuring cup,
leaving the thin layer of whitish liquid behind (discard it).