Effortless Blender Hollandaise Sauce

1. Combine egg yolk, water, lemon juice, and salt

Start by combining the egg yolk, water, lemon juice, and a pinch of kosher salt in a cup that is just wide enough to fit the head of your immersion blender. This will help ensure that the mixture emulsifies properly when you blend it.

2. Melt the butter

Next, melt the unsalted butter in a small saucepan over medium heat until the foaming subsides. Transfer the melted butter into a 1 cup liquid measuring cup, which will make it easy to pour slowly while blending.

3. Blend the mixture

Place the immersion blender into the egg yolk mixture and start blending. With the blender running continuously, slowly pour the hot melted butter into the mixture. The gradual addition of hot butter while blending helps emulsify the mixture, transforming it into a thick, velvety sauce that should coat a spoon but still flow off.

4. Adjust consistency

If the sauce is too thick, adjust the consistency by blending in warm water, one tablespoon (15ml) at a time, until it reaches the desired texture.

5. Season and serve

Finally, season the sauce to taste with kosher salt and a pinch of cayenne pepper or a dash of hot sauce if you like a bit of heat. Serve immediately, or keep the sauce warm in a small lidded pot for up to an hour, making sure to stir occasionally to maintain its smooth consistency.