Velvety Blender Hollandaise Sauce

1. Initial Blending

Start by placing the egg yolks, fresh lemon juice, and salt into your blender. Blend the mixture for about 15 seconds. This initial blending helps to combine the ingredients and sets the stage for a smooth sauce.

2. Melt and Add Butter

Next, melt the unsalted butter until it's fully liquified. With the blender running on a low setting, very slowly pour in the melted butter. It's crucial to add the butter gradually, ideally through a small funnel with a narrow stem, to ensure the sauce emulsifies properly. As you add the butter, you'll notice the sauce becoming creamy and thick. This gradual incorporation is key to achieving the perfect, velvety texture.

3. Final Mixing

Once the butter is fully incorporated and the sauce has thickened, add the cayenne pepper and blend briefly to mix it in. Taste the sauce and add more salt if necessary. The Hollandaise sauce is now ready to use immediately, perfect for drizzling over eggs, vegetables, or fish.