Insert the head of blender into the bottom of the cup and
run the blender. Slowly pour in the hot butter. You
should see the sauce begin to form at the bottom of the
cup. As the sauce forms, slowly pull the head of the
blender up to incorporate more melted butter, until all of
the butter is incorporated and the sauce has the
consistency of heavy cream. Season with the cayenne
and salt to taste. Transfer to a serving bowl or small
saucepan, cover, and keep in a warm spot (not directly
over heat!) until ready to serve.
TO MAKE HOLLANDAISE IN A STANDARD
BLENDER OR FOOD PROCESSOR
Add the egg yolks, lemon juice, and hot water to the
blender or food processor and blend on medium speed
until smooth, about 10 seconds.
- 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. - With the blender running on medium speed, slowly
drizzle in the butter over the course of 1 minute, stopping
to scrape down the sides as necessary and leaving the
thin layer of whitish liquid in the bottom of the pan
(discard it). The sauce should be smooth, with the
consistency of heavy cream. Season with the cayenne
and salt to taste. Transfer to a serving bowl or small
saucepan, cover, and keep in a warm spot (not directly
over heat!) until ready to serve.