Easy and delicious Hollandaise sauce made with egg yolks, cayenne pepper, lemon juice, and butter. Perfect for pairing with various dishes like Eggs Benedict, steak, or asparagus.
1: Place egg yolks in a tall narrow container that the blender stick fits in all the way to the base.
2: Add water, lemon juice, cayenne pepper, and salt. Blitz briefly to combine.
3: Melt butter in a heatproof jug until hot. Be careful to ensure it doesn't explode if using a microwave.
4: If using a stove, pour the melted butter into a jug. Let it stand for about 15 seconds until the milky whites settle at the bottom.
5: With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over about 45 seconds.
6: Leave behind most of the milky whites in the butter, about 1.5 tablespoons.
7: Once all the butter is in, blitz for a further 10 seconds, moving the stick up and down.
8: If the sauce is too thick, mix in warm tap water 1 teaspoon at a time.
9: Adjust salt if necessary based on the dish being served with.
10: Use immediately or keep warm covered with a tea towel.
